Breast of Free-Range Duck, Celeriac Puree, Leg Confit Cigar and Red Wine Jus

For mix: 2 large diced shallots, juice of one lemon, 2 tbsp. honey

2 breast fillets from a 1.8KG duck, 2 whole legs, 6 pepper corns, 1 bay leaf, 1 bulb of garlic sliced in half horizontally skin left on, enough duck fat or vegetable oil to submerge the legs and thighs.

150g Savoy cabbage very finely sliced, 3 tbsp. rapeseed oil, 1 diced shallot, 1 diced clove garlic, 1 small dice carrot, 1 small diced celery

120g celeriac peeled and cut into dice, 30ml water, 30ml full fat milk, 1 diced shallot, three sprigs thyme, 1 tsp. sugar

4 sheets filo pastry 12cm x 10cm, 1 whole egg beaten to egg wash

1 diced shallot, 1 diced clove garlic, 100ml red wine, 1L fresh chicken stock, 30g unsalted butter

Video Recipe

For the confit first make a spicy onion mix by frying off 2 shallots with half of the spicy rub mix, cook for 10 minutes on a very low flame; set aside. Now take the duck legs, and place in a small roasting tray; add the half bulb of garlic, bay leaf, the peppercorns and completely cover in the fat. Carefully place in an oven at 150oC for 2 hours. When ready allow to cool, then drain the fat (keep for another time) and whilst wearing a pair of latex gloves pinch off all the meat. Now add the spicy onion mix, the lemon juice and honey. Set aside.

Take the other half of the spicy rub and massage into the duck breasts. Drizzle with a little rapeseed oil and roast in a pre-heated oven for 25 minutes at 180oC. Set aside.

For the sauce fry off a diced shallot and garlic, add the red wine and boil down in volume to about 6 tbsp.’s and then add the chicken stock; again boil the liquid down to about 8 tbsps, pass through a sieve add the butter and set a side.

For the cigars lay one sheet of filo onto a work surface, paint with egg wash and then lay another sheet on top of this, paint the top again with egg wash. Take a heaped tsp. of duck confit mixture and arrange in a line down the filo double-sheet. Fold in the long sides of the double-sheet and roll to form a long cigar. Seal with egg wash, paint the outer with egg wash. Repeat a second time (to make the second cigar) and bake both for 10 minutes at 180oC.

For the Savoy cabbage, add the oil to a pan followed by the veg and then savoy cabbage. Cook gently until everything in the pan is very soft which should take about 5 minutes. If the veg begins to catch add a little water. Season and set aside.

For the celeriac puree, add the shallot to a pan, followed by the thyme, then the celeriac and water. Cook down for about 5 minutes and then add the milk. Cook for a further five minutes. Add salt , the sugar, and then blitz with a stick blender/food processor.

Smear the celeriac puree onto a dish; add the savoy cabbage, the cigar, followed by slices of the breast. Garnish with the re-heated sauce.