Sear the duck breast in a non-stick pan. Place in the oven for about 8-10 minutes until nicely pink & tender inside. Allow to rest for +/- 5 min.
Allow ginger/garlic/chili to stew for a few minutes in a pan, deglaze with pineapple juice.
Add lemongrass stalks & lime leaves, concentrated chicken stock with the coconut cream. Bring to boil & simmer for 30 minutes over low fire. Afterwards add the starch until sauce reaches the right consistency. Blend the sauce & sieve trough a very fine strainer. After sieving add some frozen coriander.
Allow the vegetables to defrost for about 15-20minutes, pour some cooking oil in a pan or teppanyaki grill and pan fry the vegetables. Season with pepper & salt, stir from time to time until golden brown.
Defrost the celeriac mash & add 1 tsp vadouvan curry powder, pepper & salt. Heat up over medium fire.