Blanc’s roast wild duck with blackberries
November 25, 2013 | By:
Wild duck has a fantastic gamey flavour, says Raymond Blanc, and served medium-rare you get the most out of this delicious meat. Overcook it and the meat will dry out very easily

Blanc_Roast duck and blackberries_620. Photo Jean CazalsPreparation: 10 minutes

Cooking: 25 minutes

Serves two


For the celeriac puree

300g celeriac, peeled and chopped 3cm pieces

600ml milk, whole

3g sea salt

½g cayenne pepper

2ml lemon juice

15ml Beurre noisette (optional, see below)

For the blackberry sauce

300g duck bones, trimmings from the butcher, chopped 2cm

30ml groundnut oil

120g banana shallot, finely sliced

15g butter, unsalted

100g button mushrooms, sliced

150ml red wine, Cabernet Sauvignon, reduced by half

500ml brown chicken stock, or water if you don’t have any

25ml whipping cream

2g sea salt

1g black pepper, finely ground

To finish

1g juniper berries, crushed

60ml blackberry puree, fresh

10ml balsamic vinegar

Garnish (optional)

Caramelised diced apple, whole blackberries


Roasting the ducks

1. Pre-heat your oven to 180C.
 In a large frying pan on a medium heat, colour the ducks on their legs in the boil for eight minutes each. Turn on to the breasts and colour for two minutes each, until golden-brown all over.

2. Transfer to an oven tray and roast in the pre-heated oven for 12 minutes.

3. Remove from the oven and leave to rest upside down. This is so the juices will collect around the breasts, keeping them moist and basted in all the roasting juices.

For the celeriac puree

1. In a medium saucepan, bring the chopped celeriac and milk to the boil; simmer for 15-20 minutes until soft.

2. Strain and puree in a blender until smooth, using a little of the milk to help get the right consistency. Season with the salt, pepper, lemon juice and beurre noisette. Cover and leave to one side.

3. If you are adding beurre noisette, here’s how to make it: in a small saucepan, heat unsalted butter and gently cook it until it starts to bubble and colour slightly. As the butter turns a nut-brown colour, remove from the heat and pour into a bowl to cool down. Add to the puree for extra flavour.

For the blackberry sauce

1. In a large frying pan on a medium heat, colour the chopped duck bones in the oil for 10 minutes.

2. Add the sliced shallots and mushrooms and continue until golden brown.

3. Strain off the oil and place in a medium sized casserole along with all the other ingredients.

4. Add remaining ingredients to the saucepan, bring to the boil and simmer for 20 minutes.

5. Finish the sauce with the juniper berries, blackberry puree and vinegar. Taste, correct the seasoning and thicken with a little diluted arrowroot if needed.

Extract from Kitchen Secrets by Raymond Blanc. See other Raymond Blanc recipes on his website