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.
|2||Wild ducks, preppered and ready for the oven with groundnut oil|
|For the celeriac puree:|
|300g||Celeriac, peeled and chopped 3cm pieces|
|½ g||Cayenne pepper|
|15ml||Beurre noisette (optional) (*1)|
|For the blackberry sauce:|
|300g||Duck bones, trimmings from the butcher, chopped 2cm|
|120g||Shallot, banana, finely sliced|
|100g||Button mushrooms, sliced|
|150ml||Red Wine, Cabernet Sauvignon, reduced by half|
|500ml||Brown Chicken stock or water if you don’t have any|
|1g||Black pepper, finely ground|
|1g||Juniper Berries, crushed|
|60ml||Blackberry puree, fresh|
|Caramelised diced apple, Whole Blackberries|
Roasting the Ducks
- 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.
- Transfer to an oven tray and roast in the pre-heated oven for 12 minutes.
- Remove from the oven and leave to rest upside down(*2).
For the celeriac puree
- In a medium saucepan, bring the chopped celeriac and milk to the boil; simmer for 15-20 minutes until soft.
- 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
- 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.
- 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.