Smoky Orange Duck Breast with Cherry-Port Jus, Roasted Celeriac and Charred Radicchio

Step by step

1. Pat the duck dry. Score the skin in a tight crosshatch, cutting through the fat but not into the meat. Season both sides with MANHATTAN or the measured pantry alternative. Set the breasts skin-side up on a rack and refrigerate uncovered for 1 hour; this dries the surface so the skin can crisp instead of steam.
2. Heat the convection oven to 400°F. Toss the celery root with the olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread it on a sheet pan in one layer and roast for 30–35 minutes, turning once, until deeply golden and completely tender.
3. While the celery root roasts, combine the port, cherries, orange juice, sugar, shallots, garlic, and thyme in a saucepan. Boil over medium-high heat until reduced by roughly two-thirds and lightly syrupy, 18–22 minutes. Add the chicken stock and reduce again until about 1 cup remains, 12–15 minutes.
4. Remove the thyme and garlic from the sauce. Blend the sauce until smooth, then pass it through a fine-mesh strainer into a clean saucepan, pressing firmly on the solids. Stir in the apple cider vinegar. Keep warm over very low heat without boiling.
5. Transfer the roasted celery root to a saucepan with the cream. Simmer gently for 5 minutes. Blend until completely smooth, working in batches if necessary, then blend in 3 tbsp butter. Pass through a fine-mesh strainer, season with 1/2 tsp kosher salt and the remaining 1/4 tsp black pepper, and hold warm over barely simmering water.
6. Reduce the oven to 375°F. Place the duck breasts skin-side down in a cold, heavy oven-safe skillet, leaving space between them. Set over medium-low heat and cook for 10–14 minutes, occasionally pouring the rendered fat into a heatproof bowl. Press gently during the first 2 minutes so the skin stays flat. The skin should be mahogany brown and most of the thick fat layer should be rendered.
7. Turn the duck and cook the flesh side for 2 minutes. Transfer the skillet to the oven and roast for 5–9 minutes, until the thickest breast reaches 160°F. Rest skin-side up for 8–10 minutes and verify that the temperature reaches 165°F; if it does not, return the duck to the oven briefly. Never cover the skin unless you’re trying to ruin a good thing.
8. While the duck rests, leave 1 tbsp rendered duck fat in the skillet and set it over medium-high heat. Season the radicchio with the remaining 1/2 tsp kosher salt. Sear cut-side down for 2–3 minutes per side until charred at the edges but still holding its shape.
9. Bring the cherry-port jus to a gentle simmer. Remove it from the heat and whisk in the remaining 3 tbsp cold butter, one piece at a time. Stir in the orange zest, reserving 1/4 tsp only if it was used in the pantry seasoning alternative. Taste before adding any more salt; the sauce should be bright, glossy, and sharp enough to stand up to the duck.
10. Spoon the celeriac purée onto four warm plates. Slice each duck breast and arrange it skin-side up, add two radicchio wedges, and place the cherry-port jus around the duck rather than over the crisp skin. Serve immediately. DUNZO!