Duck à l’Orange, Celeriac and Potato Purée with Macadamia Nuts

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The infamous, delectable Duck à l’Orange needs little introduction, yet like all classics, there are many subtle variations. In this recipe you have –

• a bed of silky, smooth, creamy, buttery celeriac and potato purée,
• succulent slices of juicy, duck breast with a crispy skin, spiked with sea salt,
• a rich yet fresh, sweet yet savoury orange sauce loaded with segments of fresh orange, Grand Marnier, a touch of butter and some sherry vinegar to cut through the saporous, deliciousness of this legendary dish.

Lyngen Lodge

I was inspired to make this dish after enjoying it during our trip to Lyngen Lodge last April. They described theirs as ‘Duck breast, potato and celeriac puree, mushrooms, orange sauce, macadamia nuts and kale chips‘. I decided to simplify mine by not including the kale chips or the mushrooms. I added the macadamia nuts for texture, but this is optional, and I garnished it with some green leaves and shredded orange zest, to add colour. It was heavenly. If you would like to add the kale, please see my recipe for another dish we had at Lyngen Lodge, which was also garnished with kale chips: Roast Kohlrabi, King Oyster Mushrooms and Artichokes, served with Crispy Kale and Crumbled Feta, drizzled with a Chilli, Garlic, Brown Butter.

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How to make Duck à l’Orange, Celeriac and Potato Purée with Macadamia Nuts

Collect all your ingredients together:

Orange Sauce –

• oranges
• caster sugar
• water
• sherry vinegar
• orange juice
• shallot, peeled and finely chopped
• good quality chicken stock
• cold, unsalted butter, cubed
• fine salt
• freshly ground black pepper

For the Celeriac and Potato Purée –

• potatoes, peeled and cut into similar size chunks
• fine salt
• celeriac, peeled and cut into similar size chunks as the potatoes
• unsalted butter
• fresh cream or milk
• freshly ground sea salt, to taste

For the duck –

• duck breasts, skin scored
• sea salt crystals
• Grand Marnier

To serve –

• macadamia nuts, roughly chopped (optional)
• lambs lettuce or sweet pea shoots
• shredded orange zest, from above
• green vegetables, of choice

How to make this wonderful orange sauce:

1. Use a sharp knife or potato peeler to finely peel the top layer of rind from one orange. Finely shred it. Alternatively, use a zester.
2. Place in a saucepan, cover with boiling water and blanch for 5 minutes. Drain and dry on kitchen paper.
3. Finely grate the zest from the other orange. Set aside.
4. Now, remove the orange segments from the oranges. To do this, use a sharp knife to slice the base from the orange. Place the flat base on a chopping board, steady the top of the orange with one hand and using the other, use firm downward strokes, to slice the skin and pith from the orange. Remove any remaining white pith and then remove the top of the orange.
5. Hold the orange in one hand over a bowl, to collect the juices, and very carefully cut between the membranes to remove the segments of orange. Place the segments into the bowl with any juice, whilst you make the rest of the sauce.
6. Boil the sugar and water in a pan until it caramelises and turns a light, golden brown.
7. Add the sherry vinegar, orange juice, shallots and chicken stock.
8. Bring to a simmer and reduce to roughly 250ml. Periodically skim off any impurities which rise to the surface of the sauce.
9. Now add the cold butter and grated orange zest, shake the pan until incorporated and add the orange segments. Continue to warm until heated through but do not boil.
10. If you want to prepare ahead of time, the sauce can be made until this point and warmed up before you serve.

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Make the Celeriac and Potato Purée:

1. Peel the potatoes and chop into chunks, roughly the same size.
2. Place in a saucepan and cover with cold water. Bring to the boil, add the salt and simmer gently for 5 minutes.
3. As the potatoes start to cook, peel the celeriac and chop into similar size chunks as the potatoes.
4. When the potatoes have been cooking for 5 minutes, add the celeriac, bring back to a simmer, and cook until the potatoes and celeriac are both soft and cooked through.
5. Drain well, using a sieve or colander, and leave to steam dry for a few minutes.
6. Put them back in the pan and add the butter and some cream or milk. Mash with a potato masher, an electric whisk or a potato mouli until smooth. Add extra milk/cream, as necessary.
7. Adjust seasoning, to taste.

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When you are ready to serve, cook the duck:

(Please note, the photographs below show 2 duck breasts only. However, the recipe is for 4 people and requires 4 duck breasts.)

1. Score the skin on each duck breast and season generously with sea salt. Try not to cut the flesh underneath the skin, but don’t worry if you do!
2. Place the duck breasts, skin side down, in a cold pan. Turn the heat to moderately high and cook for around 10 – 15 minutes, or until the fat has rendered. Remove some of the excess fat as they cook. Then, turn the heat to high and cook for a further 2 minutes or until the skin is caramelised and crispy.
3. Turn the breasts over and cook for a further 3 – 4 minutes, or until the duck is cooked to your liking.
4. Hold the duck breasts with tongs and cook the edges in the hot fat, to make sure they are sealed.
5. Remove the excess fat from the pan, either by pouring it out or carefully absorbing it with kitchen paper. Pour in the Grand Marnier, shake the pan, and carefully set alight to flambé. (NB It is very important to pour out the extra fat, or you will literally have a bonfire when you ignite the alcohol!)
6. Set the duck breasts aside, on a warmed plate, for 5 minutes to rest. In order to ensure that the duck skin remains crispy, do not cover the plate. Pour any juices, from the pan, or any that collect on the plate as they rest, into the orange sauce.

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Now serve this amazing dish:

1. If using the macadamia nuts, heat a pan over a moderate heat and cook them for a few minutes, until lightly browned.
2. Make a bed of Celeriac and Potato Purée on each plate. Remaining purée can be served separately.
3. Slice the rested duck breasts and lay over the Celeriac and Potato Purée.
4. Pour over some hot orange sauce and divide the orange segments between the plates. Serve the remaining sauce separately.
5. Scatter over some of the shredded orange zest, lambs lettuce or sweet pea shoots and the macadamia nuts, if using. Serve whilst hot. Delicious with some green vegetables, such as broccoli and/or green beans, on the side.

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Made this recipe?

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