- 4 boneless duck breasts
- 2 large lemons or fruit relating to liqueur used
- 250ml/8fl oz limoncello
- 50g/2oz butter
- 2 tbsp olive oil
- salt
- freshly ground black pepper
- 4 carrots, peeled and chopped
- 1 celeriac, peeled and chopped into chunks
- olive oil to taste
- salt
- freshly ground black pepper
- Pat the duck breasts dry and place them in a shallow dish.
- Peel the lemons with a potato peeler so you get ringlets of lemon zest, then squeeze the juice from them.
- Scatter the lemon ringlets over the duck pour over the juice and limoncello and leave to marinate for about 30 minutes.
- Remove the duck from the marinade, dry on kitchen paper and season well all over with salt and pepper. Do not discard the marinade.
- Clarify the butter in a large frying pan by letting it melt, then when it begins to foam, carefully lifting off the foam with a tablespoon, leaving just the clear, golden liquid. Add the olive oil.
- When it is hot, place the duck breasts in the pan, skin-side down, and seal well on both sides.
- Reduce the heat and cook for about 12 minutes, turning the duck over from time to time. This will give you medium-cooked duck, which I think is ideal for this dish.
- Now turn the heat up high, pour in the marinade and let it evaporate, turning the duck over and giving the pan a shake from time to time – this will help the sauce thicken.
- As soon as the sauce has thickened, remove the pan from the heat and place the duck breasts on a chopping board. Leave to rest for about five minutes, then cut them into slices, arrange on four plates or one serving dish and pour over the sauce.
- To make the carrot and celeriac mash, boil the vegetables and strain off the liquid using a piece of muslin.
- Return to the pan, season with salt and pepper and a drizzle of olive oil, and puree with a hand blender.
- Serve with the limoncello duck.