By Roger Hickman
an extra piece of piece of
duck (ask your butcher)
50ml of white wine vinegar
a punnet of blackberries
200ml of chicken stock
Score the skin of the mallard breasts and then fry in a hot, dry pan, skin side down, until the skin is golden. Turn over, and place in an oven at 180°C for two or three minutes. Remove from the oven, place on a cooling rack and rest, skin side up.
Peel the celeriac and dice three-quarters of it into 1cm cubes. Roast these in a little butter and oil in a pan until each side is coloured – this should take about eight minutes. Slice the remaining celeriac with a mandolin and cut into disks. Bring 100ml water, 50ml vinegar and 50g sugar to the boil, remove from the heat and add the celeriac disks. Once the liquid is cool, the disks will be lightly pickled.
Take the celeriac trimmings and put in a saucepan. Just cover with a mixture of milk and cream. Bring to the boil and simmer for 15 minutes, until the celeriac is completely mushy. Blitz the whole lot in a food processor, and then pass through a fine sieve to give a smooth purèe. You may need to add a little water at the blitzing stage if the mixture is too stiff.
Halve 12 blackberries and set aside. Put the rest in a pan with enough water to just cover them. Add a pinch of sugar, a pinch of salt and a splash of cream, bring to the boil and simmer gently for five minutes. Blitz and pass to create the blackberry purèe. Allow to cool completely.
Reduce the chicken stock by about two-thirds to give an unctuous jus, then add a splash of hazelnut oil. Crisp the duck skin in the oven at 140°C for an hour; then cool and break into small shards.
To serve, slice the mallard breasts and divide between four plates. Smear the celeriac purèe on the pate and add the roasted celeriac cubes and the pickled celeriac. Dot the plate with the blackberry purèe, and decorate with the blackberry halves. Spoon over the jus, and sprinkle on the duck skin shards.