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Coffee Scented Duck Breast


For 5 servings:

For the duck breast
240ml latte
80ml double expresso
60ml Kahlua
A pinch of sea salt
600g duck breast
Some olive oil

For the baby leek
2 baby leeks
A pinch of brown sugar

For the celeriac puree
200g celeriac
5 tbsp cream
15g unsalted butter
Olive oil
Sea salt and freshly cracked pepper

Cooking Method

For the duck breast

  1. In a large bowl, mix the latte, espresso, Kahlua together and add a pinch of salt.
  2. Add duck breast and marinate for 12 hours.
  3. Heat olive oil in pan over low heat. Pan sear the duck breast, skin side down until crispy. Turn it over and sear the other side until cooked. Then set aside.

For the baby leek:

  1. Heat olive oil in pan over medium heat.
  2. Saute baby leek until soft. Add brown sugar to caramelise and set aside.

For the celeriac puree

  1. Heat olive oil in pan over medium heat.
  2. Saute celeriac until soft. Add cream and simmer for 10 minutes then add butter.
  3. Dish up & blend using a hand blender until smooth.
  4. Season with salt & pepper.


Recipe by Chef Vincent Aw at Cooking with Appetite


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