Honey Roasted Duck Breast Recipe

Name: Honey Roasted Duck Breast Recipe
Ingredients: 1 whole duck(ask your butcher to remove the duck breasts and legs and keep the carcass); 1.5lchicken stock; 1 sheet of Feuille de brick; 20g melted butter; 1 large Maris piper potato, peeled (You will need a Japanese Mandolin slicer for the potato, use the thinnest julienne blade); Duck breast (as above); Honey; 1 x 400g Celeriac Peeled and diced to a rough 1 cm cube; 200ml Milk; 300g Double cream; Salt and pepper; Water; 50g shallots, peeled and sliced thinly; 2 garlic cloves, crushed; 1 carrot peeled, cut in half length ways and sliced thinly; 1 sprig of thyme; 1lt veal stock; 150ml red wine; 100ml port; Pinch of five spice; Corn flour (optional); 1 large jacket potato, wide and deep; 500ml chicken stock; 250g unsalted butter; Ribbons of carrot; Pak choi leaves; Small mushrooms such as smiji or girolles

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Today's recipe is from FOUR's very own Simon Hulstone, a one Michelin star chef who heads up the kitchen at The Elephant restaurant in Devon, UK.

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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.four-magazine.com.

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Ingredients

1 whole duck(ask your butcher to remove the duck breasts and legs and keep the carcass)
1.5lchicken stock
1 sheet of Feuille de brick
20g melted butter
1 large Maris piper potato, peeled (You will need a Japanese Mandolin slicer for the potato, use the thinnest julienne blade)
Duck breast (as above)
Honey
1 x 400g Celeriac Peeled and diced to a rough 1 cm cube
200ml Milk
300g Double cream
Salt and pepper
Water
50g shallots, peeled and sliced thinly
2 garlic cloves, crushed
1 carrot peeled, cut in half length ways and sliced thinly
1 sprig of thyme
1lt veal stock
150ml red wine
100ml port
Pinch of five spice
Corn flour (optional)
1 large jacket potato, wide and deep
500ml chicken stock
250g unsalted butter
Ribbons of carrot
Pak choi leaves
Small mushrooms such as smiji or girolles