• For the Celery Root Puree:
  • 2 cups Milk
  • 1 Yukon Potato (peeled; quartered)
  • 1 piece Celery Root (peeled; quartered)
  • 4 tablespoons Butter
  • Salt and Pepper
  • For the Duck:
  • 1 Whole Duck
  • 1 tablespoon Molasses
  • 1 tablespoon Soy Sauce
  • 1 Onion (quartered)
  • 3 Garlic cloves (smashed)
  • 1 Shallot (minced)
  • 1/2 tablespoon Ginger (minced)
  • 3 Bay Leaves
  • 2 pieces Star Anise
  • 3 Cloves
  • 2 tablespoons Orange Zest
  • 2 teaspoons Salt
  • 3 cups Barolo
  • 2 cups Chicken Stock
  • 2 tablespoons Butter
  • 1 teaspoon 5 Spice


For the Celery Root Puree: Combine milk with potatoes and celery root and bring to a simmer, cook until soft. Puree in blender with butter and season.


For the Duck: Clean, rinse and dry duck. Cut thighs and legs and one breast off the bone. Set aside. From the remaining duck, remove all the skin and place on a baking sheet lined with a silpat sheet and top with another baking sheet to press down. Bake at 350 degrees for 20 minutes and brush with the molasses and soy that have been mixed together. Bake another 10 minutes, let cool.

In a dutch oven, sear the duck legs and season until golden brown. Remove from pan and add onions, garlic, shallots, ginger, bay leaves, star anise, cloves, orange zest, and salt and sauté until aromatic and soft. Deglaze with Barolo and reduce by 3/4 then add stock. Add duck legs back to pan and braise for 2 hours on medium heat. Remove duck from pot and strain liquid into another pot, reduce until it thickens, swirl in 2 tablespoons butter and adjust seasoning.

Season duck breast with five spice and salt, place in a cold sauté pan and heat slowly over medium heat for about 10 to 15 minutes or until skin is crispy and duck is medium rare.

Smear celery root on a plate, slice duck breast and place on one side. Place a duck leg on another side and spoon sauce around. Garnish with crispy duck skin.

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