Coffee Scented Duck Breast

For the duck breast

1. In a large bowl, mix the latte, espresso, Kahlua together and add a pinch of salt.
    
2. Add duck breast and marinate for 12 hours.
    
3. Heat olive oil in pan over low heat. Pan sear the duck breast, skin side down until crispy. Turn it over and sear the other side until cooked. Then set aside.

For the baby leek:

1. Heat olive oil in pan over medium heat.
    
2. Saute baby leek until soft. Add brown sugar to caramelise and set aside.

For the celeriac puree

1. Heat olive oil in pan over medium heat.
    
2. Saute celeriac until soft. Add cream and simmer for 10 minutes then add butter.
    
3. Dish up & blend using a hand blender until smooth.
    
4. Season with salt & pepper.

Recipe by Chef Vincent Aw at Cooking with Appetite