Duck breast with LELO Carob

Serve 6

• 3 fat duck breasts
• 1¼ cup Red wine
• 1 shallot
• ½ cup of water
• 1 teaspoon black currants
• ½ cup LELO Carob molasses
• 2/3 Cup of butter
• 1 celery root
• 1 lemon
• Salt and pepper

Preparation:

• Peel the celery root and cut it into cubes
• Cook in a boiling water and add the juice to it.
• Puree the cooked celery root, adding two thirds of the butter and season it
• Peel and finely chop the shallot, boil the wine, mix them together, reducing by half
• Add the carob molasses, the water and black currant and reduce by the boil again.
• Once the we have a syrupy sauce, whisk in the remaining butter to finish the sauce
• Using a sharp knives, crisscross the fatty side of the duck breasts, pan-fry them, skin side down for about 10 minutes in a gentle heat, so the fat melts and turns to a brown color.
• Flip the duck breast to cook the other side for an additional 5 minutes
• Once cooked, slice the duck breasts into six pieces, garnish with the sauce, serve with the celery root