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Ingredients (2 servings)
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400 g Bio Entenfilet Sous Vide
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500 g Bio Sellerie
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1 Stk. Bio Zitrone
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Salz, Pfeffer, Öl
Preparation
- Peel the celery, cut into small cubes and boil in salted water for about 15 to 20 minutes until soft.
- Grate the zest of the lemon and squeeze out some juice.
- Remove the pre-cooked duck breast from the packaging, pat dry and fry in a pan with a little oil skin-side down until crispy, then flip briefly and keep warm.
- Drain the soft celery and puree finely together with the lemon zest, some lemon juice, salt and pepper.
- Slice the duck breast and serve on the warm celery puree.
