Marmalade Duck With Celeriac Puree
|Duck breasts||10 Ounce, well trimmed (2 Breasts, 5 Ounce Each)|
|Sunflower oil||2 Cup (32 tbs) (For Deep Frying)|
|Bitter orange marmalade||2 1⁄2 Tablespoon (2 Heaped Tablespoon)|
|Dry white wine||1⁄4 Pint|
|Fresh chicken stock||1⁄4 Pint|
|Unsalted butter||3 Ounce|
|Fresh parsley||1 Tablespoon, chopped|
|Milk||3 Fluid Ounce|
|Ground black pepper||To Taste|
1. Heat a heavy-based frying pan. Score the duck breasts, skin-side up, in a lattice pattern and season well with salt and pepper. Add to the pan, skin-side down, and cook for 10 to 12 minutes, turning occasionally.
2. Peel and cube the potatoes. Peel and cube the celeriac into slightly smaller pieces than the potato. Put both in a saucepan of boiling salted water, cover and cook for about 10 minutes or until tender.
3. Using a vegetable peeler, peel the carrot and slice it into ribbons. Stack up the ribbons and then slice lengthways into fine strips. Shred the leek.
4. Heat oil in a deep frying pan. Add the carrot and leek to the wok and deep-fry for 2 to 3 minutes until the oil stops bubbling. Drain on kitchen paper and leave to crisp up.
5. In a pan, warm the marmalade with a splash of wine then sieve to remove the peel.
6. Remove the duck from the pan and leave to rest in a warm place. Drain off any excess fat from the pan, pour in the remaining wine and bring to the boil, stirring to remove any sediment from the bottom. Add the stock and sieved marmalade and boil rapidly for about 5 minutes.
7. Drain the celeriac and potatoes, mash with a potato masher then season with plenty of pepper. Beat in 1 ounce of butter, parsley and enough milk to make a smooth puree.
8. Dice the remaining butter and whisk a piece at a time into the sauce.
9. Onto warmed serving plates, spoon the puree, carve the duck diagonally into slices and arrange on top of the puree.
10. Drizzle over some of the sauce and garnish with the crispy vegetables. Serve at once.