Goosnargh duck breast with celeriac purée, baby carrots and crispy shallots

Preparation method

1. For the celeriac purée, melt the butter in a large saucepan, add the chopped shallots and celeriac. Fry for a few minutes then add the chicken stock and milk. Cook until the vegetables are soft.

2. Drain the vegetables, reserving the cooking liquid.

3. Blend the vegetables in a food processor until smooth, adding a little of the cooking liquid. Season with salt and pepper.

4. Pass through a fine sieve and return to a clean pan. Set aside.

5. For the crispy shallots, soak the sliced shallots in the milk for half an hour.

6. Meanwhile, for the red wine jus, bring the red wine to a boil in a saucepan, then reduce the heat and simmer until the volume of the liquid has reduced by half.

7. Add the beef stock and simmer until it has reduced by half and slightly thickened.

8. Add the redcurrant jelly and gently reduce to a syrupy consistency. Season, to taste, with salt and freshly ground black pepper.

9. Preheat oven to 180C/350F/Gas 4.

10. For the duck, scatter the salt, pepper and thyme onto a chopping board. Roll the duck breasts in the mix to coat evenly.

11. Place a large oven-proof frying pan onto a medium heat. When hot place the duck skin side down and fry for five minutes or until golden-brown.

12. Turn the duck over and place in the oven for 7-10 minutes until cooked but still pink in the middle.

13. Set aside to rest for five minutes before slicing.

14. For the carrots and broad beans, combine the chicken stock with the butter and carrots in a pan and bring to a simmer. Cook for four minutes or until just tender. Add the beans and cook a further minute. Drain.

15. Preheat deep fat fryer to 180C/350F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

16. Drain the shallots and shake away any excess milk. Place the flour for the crispy shallots onto a plate and season with the salt and freshly ground black pepper.

17. Dip the shallot rings into seasoned flour then gently drop into the hot oil. Fry for one minute until golden-brown.

18. Remove the shallots with a slotted spoon and set aside to drain on kitchen paper.

19. To serve gently reheat the celeriac purée. Place the slices of duck breast into the middle of the serving plate. Add a swipe of celeriac purée to the side. Place the carrots and beans around the plate, drizzle with the red wine jus and garnish with crispy shallots.

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 4