Duck with celeriac purée and five-spice jus
by Simon Hulstone
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Ingredients
Fresh Meat
1 large duck, breasts and legs removed and the carcass retained
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
Beverages
water
150ml of red wine
100ml of port
Salad & Fresh Herbs
1 sprig of fresh thyme
Delicatessen
1000ml of veal stock
Spices & Dried Herbs
1 pinch of five-spice powder