Crispy Duck Breast with Cherry-Port Pan Sauce, Roasted Brussels Sprouts & Celery Root Purée

French bistros have long paired rich duck with bright fruit sauces, and this plate leans into that classic contrast. Crispy duck breast meets a glossy cherry-port pan sauce beside roasted Brussels sprouts and silky celery root purée.

Serves 4

Estimate for one serving

• 720 cal
• 42g protein
• 31g carbs
• 44g fat
• 9g fiber

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Ingredients

• 4 halves (about 2 lb total) skin-on duck breasts
• 1.5 lb brussels sprouts
• 1.5 lb celery root
• 1 cup frozen pitted cherries
• 3/4 cup port wine
• 2 tbsp balsamic vinegar
• 1 large shallot
• 4 sprigs fresh thyme
• 4 garlic cloves
• 4 tbsp unsalted butter
• 1/3 cup heavy cream
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 3/4 tsp black pepper

Instructions

1. 1Preheat oven to 425 °F. Peel and cut celery root into 1-inch cubes. Trim and halve brussels sprouts.
2. 2Toss brussels sprouts and garlic cloves with olive oil, salt, and pepper on a sheet pan. Roast until deeply caramelized, 22-25 minutes, tossing once.
3. 3Place celery root in a medium pot, cover with cold water, add salt, and boil until very tender, about 15 minutes. Drain, then return to pot with cream, butter, salt, and pepper; mash or blend until silky smooth. Keep warm.
4. 4Score duck skin in a crosshatch pattern, season both sides generously with remaining salt and pepper.
5. 5Place duck skin-side down in a cold large skillet. Turn heat to medium-low and render fat slowly until skin is deep golden and crisp, 12-15 minutes. Pour off rendered fat (reserve for another use).
6. 6Flip duck, add butter and thyme sprigs to pan, and cook 3-4 minutes more for medium-rare (internal 130 °F). Baste with butter, then rest on a plate tented with foil for 8 minutes.
7. 7Meanwhile, in the same skillet, sauté finely chopped shallot in remaining duck fat until soft. Add port, cherries, balsamic, and thyme sprigs; simmer until reduced to a glossy sauce that coats a spoon, about 6 minutes. Swirl in last tablespoon of butter off heat.
8. 8Slice rested duck against the grain. Spoon celery root purée onto plates, top with duck slices and brussels sprouts, then finish with cherry-port sauce.