by Peter Coucquyt
on April 11, 2016

Roast duck with blueberries, celeriac and black garlic jus

When pairing different ingredients, a good trick to keep in mind is that the methods by which we prepare them can impart additional aromas. This duck pairing calls for searing the breast fillets before roasting them, resulting in caramel notes similar to the ones we find in blueberries.

Roast duck also has floral notes that link to the bold flavor of black garlic jus and the fresh, sweet accent of blueberries in this dish, making it a three-way aromatic pairing! Treat yourself and enjoy it with an ice cold glass of Bosteels Brewery's Pauwel Kwak beer!

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Roast Duck with blueberries, celeriac and black garlic jus

Black Garlic Jus

preparation

  • 60 g black garlic purée
  • 100 g chicken stock
  • salt, to taste

Combine the black garlic purée and chicken stock in a saucepan and bring to a boil. Reduce to a sauce-like consistency and season with salt, to taste.

Celeriac

preparation

  • ½ celeriac
  • 1 tbsp unsalted butter
  • salt, to taste

Peel the celeriac and thinly slice to desired shape. Next, boil the celeriac in salted water until al dente. Sauté briefly in hot butter and season to taste.

Scallions

preparation

  • 4 scallions
  • olive oil
  • sea salt, to taste
  • kitchen blowtorch

Sauté the scallions briefly in hot olive oil. Lightly char the scallions using a kitchen blowtorch and season with salt, to taste.

Roast Duck

preparation

  • 2 duck breast fillets
  • fresh blueberries, for garnishing

Preheat the oven to 150ºC/300ºF.

Season the duck breast fillets with salt and pepper, to taste.

Melt butter in a large sauté pan over medium heat. Once the butter has melted, sauté the duck breast fillets skin-side down for about 6 minutes, or until the skin begins to color.

Transfer the fillets to the 150ºC preheated oven and roast the duck for until desired doneness. (8 to 10 minutes for medium rare.) Once done, remove the duck breast fillets from the oven and allow to rest for a few minutes before slicing them to desired thickness.

Streak some of the black garlic jus on a plate. Arrange the roast duck, celeriac and scallions, then garnish with fresh blueberries. Enjoy with Belgian brand Bosteels Brewery's Pauwel Kwak beer.

by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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