Admirably

Roast Wild Duck with Blackberry Sauce and Celeriac Purée

Roasted wild duck served with a creamy celeriac purée and a rich, strained blackberry, port, and red wine sauce.

GameCeleriacFine DiningFruit SauceWild Duck
Estimated Nutrition
Calories
1240.1
kcal / serving
2480.2 kcal total
Carbs
41.2g
per serving
82.3 g total
Fat
84.2g
per serving
168.4 g total
Protein
56.3g
per serving
112.5 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Sugar
Dairy
600
ml
Full-Fat Milk
40
g
Unsalted Butter
15
g
Butter
knob of butter
Fruits
1
squeeze
Lemon Juice
fresh
150
g
Blackberry
Liquids
100
ml
Ruby Port
100
ml
Red Wine
Meat
2
piece
Wild Duck
cleaned
NutsSeeds
1
pinch
Sea Salt
1
piece
Clove
whole
2
piece
Juniper Berry
crushed
0.5
piece
Bay Leaf
fresh
1
sprig
Thyme
fresh
OilsFats
2
tbsp
Duck Fat
Vegetables
300
g
Celeriac
peeled, chopped into 3cm pieces
1
piece
Shallot
sliced
50
g
Field Mushroom
sliced

Method

1
2
3
4
5
6
7
8
9
10
11
An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.