INGREDIENTS

INSTRUCTIONS

FOR CELERIAC PUREE
Roast the duck breast, skin side down for approx 14 minutes in a hot oven.
Allow to rest for at least 10 minutes in a warm place before carving.
For the sauce: Roast the duck bones, add vegetables and thyme. Add white
wine and reduce. Add chicken stock and reduce to required consistency, pass
through a sieve. Finish with Grenadine and butter. Pass into a pan
containing the diced cooked beetroot.
For the pur.e: Trim the celeriac and dice. Boil in milk until cooked. Puree
the celeriac in a food processor. Boil the whipping cream until thick, add
the puree and season with salt and pepper.
Confit turnips: Peel turnips, cut into wedges and shape to resemble a
garlic clove, then cook slowly in clarified butter or duck fat. For the
spinach simply saut.in butter.
To serve: Preheat a hot grill. Carve the duck breasts from the bone and
place the duck breasts under the grill, skin side up and cook until
re.heated and the skin is crisp. Slice each breast into 8 pieces and season
with salt and pepper.
To assemble. Bed of spinach, celeriac pur.e on top, five pieces of turnips
around. Sliced duck breast and legs on top and add sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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