Velthuizen keukens Logo, HOOG Partners Logo Royal Botania Dauby watermerk, Dauby logo Logo Smart Kitchens Logo Bowers & Wilkins Logo Hollands Maatwerk, Mattone watermerk, Mattone logo Sub Zero Wolf

Roast duck with Puy lentils and roasted celeriac

Roast duck with Puy lentils and roasted celeriac

Main course, 4 people


oven with core temperature gauge
induction cooktop
slicing knife
chef’s knife

Puy lentils
150 g Puy lentils (green)
1 onion
1⁄4 winter carrot
1 stalk of celery
1 bay leaf
1⁄2 glass of red wine
1 glass of chicken stock
1 tbsp butter

1⁄2 celeriac
3 sprigs of thyme
2 cloves of garlic

600 g tame duck breast
1 sprig of rosemary
1⁄2 glass of red wine
3 tbsp poultry stock
50 g cold butter


Puy lentils
– Pre-soak the lentils in lukewarm water for an hour.
– Cut all the vegetables into small cubes (brunoise).
– Heat a dash of oil in a pan and fry the vegetables in it until glazy. Drain the lentils and sauté for 30 seconds at the end.
– Deglaze with the wine, bring to a boil again, then add the stock and bay leaf.
– Simmer gently for about 30 minutes with the lid half on, induction setting 4.

– Preheat the baking oven to the circulation grill setting, 200 °C.
– Cut the celeriac into 1 cm thick slices and remove the skin from the slices. Then cut into 1×1 cm cubes.
– Place the cubes in a bowl with the peeled, crushed garlic, thyme and a generous splash of oil. Sprinkle with salt and pepper and stir well.
– Spread the cubes on a baking sheet lined with baking paper and place on the top rack in the oven.
– Roast the cubes for about 6 minutes until al dente and golden brown.

– Cross the fat of the duck very finely with the boning knife. Do not cut through the fat; the meat should not show.
– Heat a pan on the induction hob on setting 7. Sprinkle the duck with salt and pepper and place it in the pan with the fat side down. The fat will begin to melt and the duck will be baked in it.
– Fry the duck nicely browned all around, then broil gently on the fat side for another 3 minutes at position 4.
– Place the meat in a shallow baking dish, place in the oven and insert the core temperature gauge into the thickest piece. Set the core temperature to 51 °C. When the meat is done, let it rest in the warming drawer on setting 3 for a while.
– Pour out most of the fat from the pan. Not in the sink, it gets clogged from that as the fat solidifies. Save it for baking or cooking sauerkraut, for example.
– Now deglaze the pan with the wine, let boil for a while and then add the fond. bring to a boil again and then turn off the plate.
– Remove the rosemary leaves from the sprigs and chop them very finely. Add them to the pan, stir, and set aside until use.

For more tasty recipes, check out the Gaggenau cookbook

View Gaggenau projects here

Back to blog