Pink duck breast with celeriac puree and orange

It's worth piercing the beetroot with a sharp knife; if it goes in easily, then we know it's done. It's advisable to peel it with rubber gloves. Keep the juices found in the sous vide product bags, as an excellent sauce can be made from them. In this case, boil and strain it.

Wrap the beetroots in aluminum foil with a spoon of salt, thyme, and a clove of garlic, and bake in a 160-degree oven for one hour.

Peel the celeriac and cut it into small cubes.