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.
- 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).
- 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.
- 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.
- Strain the juice as seasoning, keeping only the juice. Add a little butter and heat for a short while.
- Grind up the fried onions and place them on the caramelized celery root. Add fresh coriander and a touch of scented oil. Mix.
- Carve the duck diagonally (1/2 breast per person).
- Arrange celery spaghetti around it.
- Add the rhubarb juice to each piece of duck, along with a thin line of scented oil.
- Pour the seasoning sauce over the top.