Pink duck breast with celeriac puree and orange

Steps

• 1
  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.
• 2
  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.
• 3
  Peel the celeriac and cut it into small cubes.
• 4
  Sauté the finely diced onion and a clove of garlic in a little butter, then add the celeriac and steam until tender over low heat, covered.
• 5
  Once completely tender, blend it into a smooth puree with a blender. If desired, pass it through a fine sieve and enrich with butter and salt if necessary.
• 6
  Peel the beetroots and cut them into wedges.
• 7
  Fillet the orange, meaning remove the white parts and membranes, then cut it into nice segments.
• 8
  Place the duck breasts in warm water for 15 minutes, then remove and pat dry.
• 9
  Score the skin and start cooking them in a cold pan to render as much fat as possible from under the skin.
• 10
  Once the skin is crispy and golden, flip them over and let them rest in the hot fat for 10 minutes.
• 11
  Serve with celeriac puree, roasted beetroot, baby salad leaves, orange segments, and its own pan juices.