Canard Rôti aux Cerises Noires, Réduction au Porto et Purée de Céleri-Rave à la Truffe Noire

Prepare the Celeriac Purée: In a large saucepan, combine the chopped celeriac, whole milk, and heavy cream. Add a pinch of sea salt and bring to a simmer over medium heat. Cook for 20-25 minutes, or until the celeriac is very tender when pierced with a fork. Drain the celeriac, reserving about 50ml of the cooking liquid. Transfer the cooked celeriac to a food processor or use an immersion blender. Add 30g of unsalted butter and the black truffle oil (or fresh truffle). Blend until perfectly smooth, adding a little of the reserved cooking liquid if needed to achieve a velvety consistency. Season with sea salt and white pepper to taste. Keep warm.

Prepare the Duck Breasts: Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with sea salt and freshly ground black pepper. Place the duck breasts, skin-side down, in a cold, oven-safe heavy-bottomed pan (like cast iron).

Render the Duck Fat: Place the pan over medium-low heat. Slowly render the fat from the duck skin for 12-15 minutes, pouring off excess fat periodically (reserve for other uses if desired). The skin should become golden brown and very crispy. Increase heat to medium-high for the last 2 minutes to crisp further.

Sear and Roast the Duck: Flip the duck breasts meat-side down and sear for 1-2 minutes until lightly browned. Transfer the pan to a preheated oven at 190°C (375°F) and roast for 6-8 minutes for medium-rare, or longer to your preferred doneness. Remove from oven, transfer duck breasts to a cutting board, and let them rest for at least 10 minutes, tented loosely with foil.

Prepare the Cherry-Port Reduction: While the duck rests, pour off any remaining fat from the pan, leaving about 1 tablespoon. Add the minced shallots to the pan and sauté over medium heat for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Deglaze the pan with red wine vinegar, scraping up any browned bits from the bottom. Pour in the Port wine and bring to a strong simmer, reducing by half. Add the duck stock and fresh thyme sprigs. Bring to a simmer and cook for 5-7 minutes, until the sauce has reduced and thickened slightly. Stir in the pitted black cherries and simmer for another 2-3 minutes until the cherries are just tender. Remove from heat, stir in the remaining 20g of cold unsalted butter, swirling until it melts and emulsifies into the sauce. Season with sea salt and black pepper to taste. Remove thyme sprigs.

Plate the Dish: Slice each duck breast against the grain into thick medallions. Spoon a generous portion of the truffled celeriac purée onto each plate. Arrange the sliced duck medallions elegantly beside the purée. Spoon the cherry-Port reduction generously over and around the duck. Garnish with fresh thyme sprigs or microgreens, if desired, and serve immediately.