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


  • 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