Roasted Duck Breast with Cranberry Chutney and Celeriac Mash

Pan-seared then roasted duck breasts served with a fruit-based chutney, buttery winter greens, and a smooth celeriac-potato purée.

Duck Celeriac Roast Winter Autumn Cranberry

Estimated Nutrition

Calories

1014.1

kcal / serving

4056.4 kcal total

Carbs

96.1g

per serving

384.2 g total

Fat

54.6g

per serving

218.4 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

Dairy

Butter

split between sauce and greens

Butter

for mash

Fruits

piece

Orange

zest and juice only

300

Cranberry

fresh

Liquids

110

Ruby Port

for duck sauce

Water

for chutney

Ruby Port

for chutney

Meat

piece

Duck Breast

skin scored into a diamond pattern

NutsSeeds

piece

Star Anise

for duck pan

piece

Star Anise

for chutney

0.5

tsp

Ground Ginger

0.5

tsp

Ground Cinnamon

OilsFats

tbsp

Olive Oil

Vegetables

250

Winter Greens

roughly chopped

750

Celeriac

peeled and chopped

450

Potato

peeled and chopped

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Admirably

Roasted Duck Breast with Cranberry Chutney and Celeriac Mash

Ingredients

Method