Chefs on the FarmTraditionally the turkey is top bird when it comes to the Thanksgiving meal. But just because turkey is traditional doesn't mean it's the only bird worth roasting this holiday season. For a fall classic full of seasonal ingredients, why not try "Roasted Duck Breast" with celeriac (celery root), chanterelles, and persimmons, a recipe found in From Tree to Table, by Mary Olivella and Barbara Edwards.

Why choose this meal rather than the traditional turkey (and, yes, we understand the stakes are high here, but stick with us)?

For starters, persimmon's are one of the few fruits besides berries that are ripening in the fall, and their sweet but slightly acidic flavor pairs perfectly with rich duck. By choosing a persimmon recipe you're more likely to locate it at a farmers market or local farmer if you're hoping to keep your Thanksgiving meal local.

As well, the great thing about trying duck this Thanksgiving is if you go direct to the source -- try to locate a poultry farmer near you -- you'll be able to enjoy a delicious and sustainable meat option at a fraction of the cost of something like a heritage turkey. And if you're not inviting all 30 of your extended family members over for dinner this Thanksgiving, this Roasted Duck Breast with celeriac (celery root), chanterelles, and persimmons recipe is a decadent and festive choice for a small gathering of four this holiday season that will both surprise and delight your guests!

Interested? Checkout this persimmon recipe below from, From Tree to Table:



Persimmons!Sweet, firm Fuyu persimmons and duck, edged in crisped skin, make for an inspired combination in this recipe from James Beard–nominated Seattle chef and restaurateur Ethan Stowell. Paired with two other Northwest fall favorites—celeriac, or celery root as it’s more commonly called, and buttery
chanterelles—this dish is a winner. Use any persimmon that is firm when ripe. Makes 4 servings


  • 4 ripe fuyu persimmons
  • Four 5- to 6-ounce duckbreasts, skin on
  • Olive oil
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 1 medium celeriac, peeled and diced
  • 1/2  pound chanterelles, cleaned, ends trimmed, and cut into thick slices leaves from 2 sprigs thyme
  • 3 tablespoons fresh parsley, chopped
  • Salt and pepper to taste


Preheat the oven to 375 degrees F.

Slice the persimmons ⅛-inch thick using a mandolin or sharp knife. Using a biscuit cutter, cut circles out of each slice of persimmon to remove the skin. Divide the slices among four plates, overlapping slightly in a line.


Film the bottom of a large, oven-proof sauté pan with olive oil and heat over medium-low for a few minutes. Season the duck breasts with salt and pepper, then add to the pan, skin side down, and cook for 8 to 10 minutes, or until most of the fat renders and the skin crisps. As the duck breasts sear, spoon off excess fat as it pools in the pan. When the fat has rendered, remove the duck breasts to a plate and pour off all the accumulated fat. Return the duck breasts, skin side up, and transfer the sauté pan to an oven. Roast for no more than 2 to 3 minutes, then remove from the pan and allow the breasts to rest while you complete the dish.

Heat the butter and shallot in a large sauté pan over medium-high heat. Cook until the shallot is soft but not colored. Stir in the celeriac and mushrooms.

Season to taste with salt and pepper.

Cook until the mushrooms have released their juices and the celery root is soft (about 3 to 4 minutes). Toss with the thyme and parsley. Be sure to check the seasoning.

To serve, divide the shallot–celeriac–mushroom mixture among the four plates, next to the reserved persimmon, and top with the duck breasts.


-- Adapted from From Tree to Table, Skipstone ©
-- image credit

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