Duck with Celeriac and Truffle Granola Recipe - Great British Chefs

Ingredients

• 50g of hazelnuts
• 25g of truffle oil
• 90g of honey
• 175g of porridge oats
• 40g of butter, melted
• 75g of mirepoix, (carrot, onion, leek and garlic, diced)
• 250g of honey
• 5 cloves
• 1l chicken stock
• 250g of butter
• 1 celeriac
• 10g of thyme
• olive oil
• sea salt
• 25g of onion, diced
• 125g of chestnut mushrooms, sliced
• 125g of king oyster mushroom, sliced
• 30g of malt vinegar
• 1 tbsp of brown sugar
• 1/4 tsp mace
• 1/4 tsp ground nutmeg
• 1/4 tsp garlic powder
• 1 tbsp of Worcestershire sauce
• 3g of lemon juice
• 3 black garlic cloves
• 30g of sunflower oil
• 4 duck breasts
• 4 button mushrooms, finely sliced
• 3 sprigs of chervil
• truffle, finely sliced (optional)