Duck with a maple and blackberry sauce

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	11

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	19
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	0
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	0

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£22.81 excl VAT	19

Succulent duck paired with creamy celeriac mash and a sweet blackberry and maple sauce, balancing savoury and fruity flavours.

Duck with a maple and blackberry sauce ingredients

Finely dice the shallot and sauté in a pan with a knob of butter until softened.
Add the blackberries, reserving a few for garnish, and cook until they begin to break down. Gently crush with the back of a fork.
Pour in the chicken stock, bring to the boil and simmer until reduced by half. Stir through the maple syrup and keep warm.
Peel and dice the celeriac, then boil for 15–20 minutes until tender. Drain well and mash with the butter, cream, salt and pepper until smooth.
Score the duck skin, then place the breasts skin-side down in a cold pan. Gradually increase the heat to slowly render the fat.
Once the skin is golden and crisp, after approximately 3–4 minutes, turn the duck breasts over and cook in the oven for 4–5 minutes for a pink finish.
Remove the duck from the oven and leave to rest for a few minutes before slicing.