Duck Breast with Blackcurrant Jus & Celeriac Fondant - Cuisine Magazine - From New Zealand to the Wo
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Cooking tools:
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- Paper towel
Ingredients
- 2 duck breasts, skin scored
- 200ml cassis liqueur
- 250ml chicken stock
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 30g butter, plus a bit extra for cooking
- 300g celeriac, peeled, cut into circles about 10cm diameter and 3cm thick (or wedges if you prefer)
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