Wild Duck with Root Vegetable Purée, Walnuts, Celery and Grapes from Today's special: A new take on

Name: Wild Duck with Root Vegetable Purée, Walnuts, Celery and Grapes from Today's special: A new take on
Ingredients: ½ bunch of black Muscat grapes; 2 handfuls of fresh wet walnuts, shelled and peeled; Splash of olive or vegetable oil; 1 small bunch of celery; 80 g butter; 3 garlic cloves; 1 small swede, peeled and cut into small pieces, trimmings reserved; 1 teaspoon redcurrant jelly or honey; 2 carrots, peeled and cut into small pieces, trimmings reserved; 1 large glass of port or full-bodied red wine; 1 large glass of brandy or Armagnac; 10 black peppercorns; 1 bay leaf; Sprig of thyme; Vegetable oil; 1 garlic clove; 4 whole wild ducks

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You can use any type of wild duck – mallard, widgeon or teal, although as teal are smaller you would need two per person. I normally use mallard and I find that because of their diet the skin can...

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