Lincolnshire duck breast

METHOD
Melt the butter in a pan, add the shallot and garlic, cook on medium for 2 minutes. Add the celeriac and cook for 2 minutes, wet with the white wine, reduce for 3 minutes. Add the stock and cream, cook for 15 minutes, season with salt and pepper.

Pass the mixture in a blender and puree until smooth.

Place all the ingredients for the crème fraîche in a bowl and mix well, refrigerate until needed.

Separate the duck breast from the skin, season with salt and ginger. Heat a nonstick pan, add the skin with a little butter and cook for 1 minute. Discard the skin and add the breast, cook for 1 minute on medium heat, turn and cook for 1 minute. Reduce the heat and cook for a further 2 minutes each side.

Set aside to rest covered with aluminium foil.

Cut the blackberries in half, place in a bowl, cut the apples in fine strips leaving the skin on and mix with the berries and lemon juice – season lightly.

We Recommend

Shallot and Chicken Pastilla

Grilled Shallot and Chicken Banh Mi

Shallot and Oyster Mushroom Shawarma

Rhubarb, raspberry and plum crumble

Chilli and cumin cauliflower traybake with sweetcorn hummus

Beetroot and squash ‘Huntsman Pie’

View all