Duck with Celeriac Recipe - Great British Chefs

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