Spiced Duck with Vanilla-Celeriac-Potato-Puree and Ported-Blueberry Jus

SpicedDuck

Ingredients:

Duck:

  • 4 duck breasts – skin-side scored
  • 200ml orange juice
  • 3 cloves
  • 1 stick of cinnamon
  • 3 star anise
  • 10 black peppercorns
  • 50ml honey
  • Nomu Pink Salt
  • Pepper

Potato-Celeriac- Puree:

  • 3 large potatoes- peeled and cubed
  • 1 celeriac bulb- peeled and cubed
  • 1 vanilla pod
  • 500ml full cream milk
  • 50g butter
  • 1 lemon- juiced

Jus:

  • 1 onion – finely chopped
  • 5g thyme
  • 2 bay leaves
  • 500ml dark beef or lamb stock- home-made or good quality
  • 250ml port
  • 200g blackberries- fresh or frozen
  • 150ml red wine
  • 30g butter
  • 4 juniper berries
  • 100g mushrooms- finely chopped

Method:

Jus:

  1. Heat some oil in a saucepan over high heat
  2. Add the onion and sauté for 4 minutes until transparent, then add the mushrooms and juniper berries and cook for 5 minutes
  3. Add he blackberries and cook for 5 minutes
  4. Add the stock, port, red wine and reserved marinade and bring to the boil, then reduce heat and allow to simmer until it had reduced by half
  5. Strain through a fine sieve and return to a clean saucepan, over medium heat.
  6. Cook until the desired consistency has been reached – it should by syrupy. This could also be done by adding a little corn flour stirred with cold water to the sauce – very little at a time as you don’t want it too thick
  7. Adjust seasoning with Nomu Pink Salt and some pepper
  8. Set aside

Duck:

  1. Trim any excess fat from duck breasts. Cut three 10cm-long by 1 ½ mm-deep lengthwise slits in skin (not meat) of duck
  2. Place all the ingredients in a bag and allow to marinade overnight
  3. Remove from the liquid, reserve liquid, and pat dry
  4. Massage the duck with Nomu Pink Salt and some pepper
  5. Heat a large heavy-bottomed pan over high heat until hot
  6. Place the duck, skin-side down and sear until brown. This should take about 5 minutes. Turn over and cook on the other side for 3 minutes
  7. Transfer to an oven-proof dish and roast between 3 and 5 minutes. It should be pink on the inside
  8. Set aside to rest for 4 minutes
  9. Carve

Puree:

  1. Slice the vanilla and scrape out the seeds
  2. Place the pod and the seeds in a saucepan with the milk
  3. Place the celeriac and the potato in the milk and place over high heat
  4. Season with salt and pepper
  5. Cook until the potato and celeriac are soft
  6. Strain off the liquid, reserving it
  7. Place the potatoes and celeriac in a saucepan and add the butter and lemon juice
  8. With a stick blender or potato masher, mash until smooth
  9. Slowly drizzle in the reserved milk and whisk until the desired consistency is achieved
  10. Adjust the seasoning

Serve with vegetables of your choice – like sautéed pak choi, courgettes, green beans, etc.