Duck with Celeriac Recipe

Name: Duck with Celeriac Recipe
Total time: 120 min
Ingredients: 1 large duck, breasts and legs removed and the carcass retained; 1.5l chicken stock; 1 sheet of feuille de brick pastry; 20g of butter, melted; 1 large Maris piper potato, peeled; 1 celeriac, weighing 400g, peeled and diced to a rough 1 cm cube; 200ml of milk; 300ml of double cream; salt; pepper; water; 1 large jacket potato, wide and deep; 500ml of chicken stock; 250g of unsalted butter; 50g of shallots, peeled and sliced thinly; 2 garlic cloves, crushed; 1 carrot, cut in half length ways and sliced thinly; 1 sprig of fresh thyme; 1000ml of veal stock; 150ml of red wine; 100ml of port; 1 pinch of five-spice powder; 1 bok choi, washed and leaves separated; 2 baby carrots, peeled and shaved with a peeler; 200g of shimeji mushrooms, tops only; 75g of butter; 2 tbsp of clear runny honey

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Supreme flavour combinations and exquisite plating ensure Simon Hulstone's duck recipe is truly best in class.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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