- 1 celery root bulb, scrubbed, peeled and cut into 1/2 inch cubes
- 80 grams of salted butter
- Juice of 1/2 lemon
- 5 oz. whole milk
- 5 oz. Jahiot Creme de Cassis
- Fresh black or red currants, if available
In a saucepan, sweat the celery root with 30 grams of butter. Add the milk, cover, and cook over low heat. Once the celery root is cooked, transfer to a food processor, add the remaining 50 grams of butter and the juice of half a lemon and blend until very smooth. Finally pass the purée through a sieve, season with salt and set aside.
In a small saucepan over low heat, reduce the creme de cassis until syrupy. Drizzele warm cassis sauce over plates and place warm purée in the center. Garnish with fresh black or red currants if available. Serve with duck breasts.