Duck Breasts with Orange Marmalade Sauce and Pureed Celery Root
Remove the tendons from the duck breast, score the skin crosswise and season both sides with salt and pepper. Heat the sesame oil in a large pan and sear the duck breasts, skin-side down, until crisp. Turn the breasts and sear briefly on the other side.
Place the duck breasts on a grate over a baking sheet and finish cooking in a 80°C (approximately 175°F) oven for about 25 minutes. Peel and dice the celery root. Rinse and coarsely chop the celery stalk, reserving the top for garnish. Heat about half of the butter in a large saucepan, add the celery root and stalk and sauté briefly. Pour in the vegetable broth and braise until the celery root is tender. Season with salt, pepper and nutmeg and puree with an immersion blender until smooth.
Heat the remaining butter in the same pan used to cook the duck and return the duck breasts to the pan. Stir in the orange marmalade and port wine and simmer until reduced slightly. Plate the duck breasts, drizzle with the sauce, serve with the pureed celery root and garnish with the reserved fresh celery.