2 duck breasts
100g celeriac puree (hot)
1 egg & 1 egg yolk whisked together
3 French eschallots, diced
200g fresh peas
2 slices prosciutto
2 cloves garlic, crushed
30ml sherry vinegar
400ml beef stock, reduced to half
100ml marsala, reduced to half
2 peeled pears
Place duck breasts skin side down in a cold pan. Cook duck breasts in pan over low heat until pink. Season with salt and pepper and rest in a warm place.
To make the panna cotta, boil the cream, add the whisked eggs and celeriac puree and season with salt and pepper. Place into 4 moulds in a baking pan filled with a little water. Cover with foil and bake at 150°C for 30 minutes.
Sauté 2 eschallots, garlic and prosciutto in olive oil then deglaze pan with sherry vinegar; add peas and a touch of water. Season with salt and pepper and set aside.
Sauté the remaining eschallot in olive oil, deglaze pan with marsala, add beef stock and simmer slowly for 10 minutes to obtain a syrupy sauce.
Poach pears in poaching liquid (200ml white wine, 200ml water, 200g white sugar). Bring poaching liquid to boil, add peeled pears and simmer until soft. Once cooked, slice into quarters and pan fry until golden.
Place sliced duck breast, turned out panna cotta and pea ragout on a plate. Pour marsala jus around and place sliced pear on top.
Credits: Executive Chef Catherine Anders