Duck with celeriac purée and five-spice jus
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Ingredients
Store Cupboard
- 501.5l chicken stock
- 1 sheet of feuille de brick pastry
- salt
- pepper
- 2 tbsp of clear runny honey
Dairy
- 95g of butter, melted
- 200ml of milk
- 300ml of double cream
- 250g of unsalted butter
Fruit & Vegetables
- 1 large Maris piper potato, peeled
- 1 celeriac, weighing 400g, peeled and diced to a rough 1 cm cube
- 1 large jacket potato, wide and deep
- 50g of shallots, peeled and sliced thinly
- 2 garlic cloves, crushed
- 1 carrot, cut in half length ways and sliced thinly
- 1 bok choi, washed and leaves separated
- 2 baby carrots, peeled and shaved with a peeler
- 200g of shimeji mushrooms, tops only