Roast Wild Duck with Blackberries and Celeriac Purée

Wild duck has got a fantastic gamey flavour, and served medium rare you get the most out of this delicious meat. Overcook it and the meat will dry out very easily.

Roast Wild Duck with Blackberries and Celeriac Purée

Ingredients Required

2 Wild ducks, preppered and ready for the oven with groundnut oil
For the celeriac puree:
300g Celeriac, peeled and chopped 3cm pieces
600ml Milk, whole
3g Sea Salt
½ g Cayenne pepper
2ml Lemon juice
15ml Beurre noisette (optional) (*1)
For the blackberry sauce:
300g Duck bones, trimmings from the butcher, chopped 2cm
30ml Groundnut oil
120g Shallot, banana, finely sliced
15g Butter, unsalted
100g Button mushrooms, sliced
150ml Red Wine, Cabernet Sauvignon, reduced by half
500ml Brown Chicken stock or water if you don’t have any
25ml Whipping cream
2g Sea salt
1g Black pepper, finely ground
To finish:
1g Juniper Berries, crushed
60ml Blackberry puree, fresh
10ml Balsamic vinegar
Garnish (optional)
Caramelised diced apple, Whole Blackberries
Celeriac crisps:

Cooking Method

Roasting the Ducks 

  1. Pre-heat your oven to 180C.
 In a large frying pan on a medium heat, colour the ducks on their legs in the boil for 8 minutes each. Turn on to the breasts and colour for 2 minutes each until golden brown all over.
  2. Transfer to an oven tray and roast in the pre-heated oven for 12 minutes.
  3. Remove from the oven and leave to rest upside down(*2).

For the celeriac puree

  1. In a medium saucepan, bring the chopped celeriac and milk to the boil; simmer for 15-20 minutes until soft.
  2. Strain and puree in a blender until smooth, using a little of the milk to help get the right  consistency. Season with the salt, pepper, lemon juice and beurre noisette. Cover and leave to one side.

For the blackberry sauce

  1. In a large frying pan on a medium heat, colour the chopped duck bones in the oil for 10 minutes(*3). Add the sliced shallots and mushrooms and continue until golden brown. Strain off the oil and place in a medium sized casserole along with all the other ingredients.
  2. Bring to the boil and simmer for 20 minutes. Finish the sauce with the Juniper berries, blackberry puree and vinegar. Taste, correct the seasoning and thicken with a little diluted arrowroot if needed.