Serves 2

Ingredients:

2 x duck breast

1 celeriac

1 tbsn butter

Method:

• Pre heat the oven to 200deg C
• Peel and dice the celeriac, place into a baking tray with salt and butter and bake for 25-30 minutes
• Start off with the duck in a cold pan. Lay out some salt on the pan first and laying the duck skin side down
• Cook the duck skin until it gets crispy, there will be a lot of fat being released don’t worry keep cooking
• Flip the duck onto the meat side and cook for 10 minutes turning the heat down
• Remove the duck and leave to rest, it should be perfect medium, if you prefer your duck well done then cook it for 15 minutes on the meat side

Sauce

1 shallot peeled and sliced

1 tbsn salted butter

3 slices smoked back bacon chopped fine

1 cup port

2 tbsn red wine vinegar

1 tbsn chopped parsley

1 tbsn molasses

2 tbsn juniper berries

Pinch of salt

Method: 

• In a shallow frying pan add the butter, shallots, crushed juniper berries and bacon and start to fry
• Keep cooking until the shallots have softened and bacon has gone crispy for around 10-12 minutes, keep the temperature on medium
• Add the port and the vinegar and cook for 5 minutes
• Add the molasses and cook until slightly thickened
• Keep warm

To Serve:

Take two plates and put one duck breast per plate with the roasted celeric and spoon over the warm sauce.