Duck breast with soy-glazed celery, rhubarb juice and shrimp

For 4 people


  • 2 duck breasts
  • 1 celery root
  • 1 garlic clove
  • 5 cl Kikkoman sweet soy sauce
  • 1/4 bunch of coriander
  • 2 healthy spring onions
  • 100 g rhubarb             
  • 50 g simple syrup
  • 300 g shrimp
  • 3 cl Kikkoman sweet soy sauce
  • 20 cl water
  • 15 g unsalted butter


Place a pat of butter in a saucepan, then add the duck and shrimp trimmings. Start with a high flame to sear them, then lower the heat to caramelize them. Mix. Moisten with about 2½ cups of water. Set aside.

  1. During that time, start the duck. Place the duck in a hot pan, skin side down, and add a little salt. Flip the duck to the meat side, just long enough to sear it. Place in the oven for 3½ minutes at 180°C (350°F).
  2. At the same time, place the celery root in a separate pan. Add a dash of chopped garlic. Mix. Cook until caramelized. Pour the sweet soy sauce over the top. Add the peeled shrimp.
  3. Take the duck out of the oven. Add a dash of salt to the fat, to make it nice and crunchy. Let sit for 5 minutes, covered with aluminum foil.
  4. Strain the juice as seasoning, keeping only the juice. Add a little butter and heat for a short while.
  5. Grind up the fried onions and place them on the caramelized celery root. Add fresh coriander and a touch of scented oil. Mix.


  1. Carve the duck diagonally (1/2 breast per person).
  2. Arrange celery spaghetti around it.
  3. Add the rhubarb juice to each piece of duck, along with a thin line of scented oil.
  4. Pour the seasoning sauce over the top.

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