Roast Wild Duck with Blackberry Sauce and Celeriac Purée

Recipe from Kitchen Secrets by Raymond Blanc.

This is a great autumnal dish. Wild duck has a fantastic gamey flavour and blackberries are a perfect match, as their acidity cuts the richness of the meat. Wild duck is best appreciated if you serve it medium rare. Overcook it and it will quickly become dry, as there is hardly any fat within the muscle. Remember to ask your butcher for extra duck bones for the sauce.

Special equipment: blender.

MAIN Recipe Duck Blkberr

Ingredients Required

2 tbsp Groundnut oil
2 Wild ducks, prepared and oven-ready (*1)
For the blackberry sauce
300g Wild duck bones, chopped into 2cm pieces (*2)
2 tbsp Groundnut oil
120g Shallots, peeled and finely sliced
100g Flat cup mushrooms, cleaned and sliced
150ml Red wine (ideally Cabernet Sauvignon)
500ml Brown chicken stock or water
¼ tsp Juniper berries, crushed
15g Unsalted butter
25ml Whipping cream
2 pinches Sea salt small pinch of freshly, finely ground black pepper
60ml Blackberry purée (*3)
2 tsp Balsamic vinegar
½ tsp Arrowroot, mixed with a little cold water (if needed)
For the celeriac purée
300g Celeriac, peeled and cut into 3cm pieces
600ml Whole milk
2 pinches Sea salt
1 pinch Cayenne pepper
½ tsp Lemon juice
20g Unsalted butter

Cooking Method

Planning ahead

You can make the blackberry sauce and celeriac purée a day in advance.

To make the blackberry sauce

In a cooking pot over a medium heat, colour the chopped duck bones in the groundnut oil for 10 minutes (*4). Add the sliced shallots and mushrooms and cook, stirring occasionally, until golden brown. Meanwhile, boil the wine in a small pan to reduce by half. Spoon off the excess fat, then add the reduced wine, stock or water, juniper berries, butter, cream and seasoning to the cooking pot. Bring to the boil and let bubble gently for 15 minutes (*5). Strain into a clean pan and stir in the blackberry purée. Taste, correct the seasoning and add a dash of balsamic vinegar to balance the sauce. Thicken with a little diluted arrowroot if needed (*6).

To make the celeriac purée

Put the chopped celeriac into a medium saucepan with the milk and bring to the boil. Lower the heat and simmer for 15–20 minutes until soft. Drain the celeriac, reserving some of the milk. Purée the celeriac in a blender until smooth, adding a little of the milk to achieve a good consistency. Season with the salt, cayenne and lemon juice (*7). Taste and adjust the seasoning if necessary. In a small saucepan, heat the butter until it foams and reaches the noisette stage (*8), then whisk into the purée. Cover and leave to one side.

To roast the ducks

Preheat the oven to 180°C/Gas 4 while cooking the celeriac. Heat the groundnut oil in a large frying pan over a medium heat and colour theducks for 8 minutes on each side, then for 2 minutes on each breast, so they are golden brown all over. Transfer the ducks to a roasting tray and roast in the oven for 12 minutes. Remove and leave to rest, breast side down and loosely covered with foil, in a warm spot for at least 10 minutes. Meanwhile, reheat the sauce and the celeriac purée if necessary.

To serve

Carve the ducks as you would a roast chicken onto a flat dish. Serve accompanied by the blackberry sauce and celeriac purée.


Kitchen Secrets

Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury. 

Recipe © Raymond Blanc 2011.

Photograph © Jean Cazals 2011.