Ingredients
| 2 duck breasts, skin scored | |
| 200ml cassis liqueur | |
| 250ml chicken stock | |
| 1 tablespoon red wine vinegar | |
| 1 tablespoon honey | |
| 30g butter, plus a bit extra for cooking | |
| 300g celeriac, peeled, cut into circles about 10cm diameter and 3cm thick (or wedges if you prefer) |
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Instructions
| 1. | Season the duck breasts and sear, skin-side down, until crisp, about 5 minutes. |
| 2. | Flip and cook for 3-4 minutes for medium- rare. Rest before slicing. |
| 3. | To make the cassis jus, simmer the cassis, stock and vinegar until reduced by half. Stir in the honey and butter. |
| 4. | Sear the celeriac pieces in some butter, then cover and cook on low until tender, about 15-20 minutes but start checking after 10 minutes. |
| 5. | Serve the sliced duck with the celeriac and finish with a little cassis jus. Pair with a rich pinot noir. |
Recipes Nick Honeyman / Food styling Zennon Wijlens / Food Photography Manja Wachsmuth / Le Petit Léon Photography Emilie Soler