You don’t need turkey to make it Thanksgiving! Try duck breast for Friendsgiving instead.
What You’ll Need:
1 teaspoon Chinese Five-Spice Powder
1 large (3–3 1/2 pounds) celery root
2 tablespoons olive oil
1 teaspoon black pepper
2/3 cup vegetable broth
2 cups raw cashews
1 1/2 cups of vegetable broth (or water)
2 cloves of garlic
What to Do:
Preheat oven to 400°.
Pat duck breast dry and score the fat.
Mix 1/2 teaspoon kosher salt and Chinese five-spice powder and sprinkle on both sides of duck breast.
Sear duck breast over medium high heat for 6–8 minutes until golden brown and fat renders.
Turn duck breast and roast in the oven 8 minutes for medium rare.
Set aside and let rest tented in foil for 10 minutes before serving.
For the creamy roasted garlic celeriac (celery root) puree, preheat oven to 400°.
Make cashew cream: Put cashews in a bowl, cover with water, and soak for two hours. (If you are in a pinch for time, soak the cashews in hot water for 15 minutes.) Drain and rinse. Place all ingredients in the bowl of a blender or food processor and puree until very smooth. Use additional water or broth to thin the puree to your desired consistency.
For roasted garlic: Preheat the oven to 400°.
Trim the top off the head of garlic to expose the cloves. Drizzle with 1-2 teaspoons olive oil over the exposed surface of the garlic cloves. Wrap the garlic in foil and roast for 40 minutes. The garlic is done with it’s completely soft when pierced with a sharp knife.
For celery room puree, eel and cut celeriac into cubes. Toss with olive oil, 1 teaspoon salt, and pepper and place on parchment lined baking sheet.
Roast for 35-40 minutes until caramelized. Remove from oven and let cool for 5 minutes.
Puree celeriac with broth, roasted garlic, and 1/2 cup of cashew cream. Add salt and pepper to taste.