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Roasted Wild Duck

Roasted Wild Duck with Celeriac, Mashed Potatoes and Blackberries

This is a delicious autumnal dish for you to make and enjoy at home. (Or enjoy at our restaurant in Suffolk!)
Roasted Wild Duck with Celeriac, Mashed Potatoes and Blackberries

1 duck
1 small celeriac
500 potatoes
125 ml double cream
225 g butter
200 ml red wine
Small punnet of black berries
Bay leaf, cloves
Salt, pepper


Ask your butcher to break down the duck to the legs and the crown. Ideally season the meats the day before and rest overnight.

Cook the legs in water seasoned with the bay, cloves, pepper and salt . It will take up to 2 hours until the meat becomes tender. When it's done, leave it in the liquid on the side.

Preheat the oven to 180 and take the crown out of the fridge .

Dice the butter, peel the potatoes and celeriac.

Simmer the potatoes in seasoned water until soft.

Whilst the potatoes are cooking, in an ovenproof pan colour the celeriac in a 100g of butter on each side. Season, then place it in the oven.

Turn and baste the celeriac every 10 minutes. It takes up to 30 minutes to cook.

When the potatoes ready, mash with the cream and remaining butter. Season to taste.

Sear the crown of the duck on each side until golden brown, place it in the oven for 7 minutes.

Remove it from the oven, cover with tin foil and leave it to rest for no longer than 10 minutes.

Whilst resting, use the same pan to reduce the wine. Add a little flour to thicken and finally add the berries.


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