Festive Dish: Duck Fillet with celeriac, red cabbage confit and wild berries sauce

This Christmas our Executive Chef Polis Papageorgiou shares the recipe to his favourite festive dish!

 

Ingredients

1pc duck breast 

1pc celeriac root

1pc red cabbage

100gr wild berries (blackberries, blueberries, cranberries)

30gr unsalted butter 

1pc of thyme

100ml port 

1litre apple juice

1litre milk

½ litre chicken stock

½ litre veal stock

20gr sugar

2pcs cinnamon 

2pcs star anise

50ml fresh cream

10gr five spice

20ml maple syrup

20ml white balsamic vinegar

Fleur del sel

Black pepper 

 

Preparation

• Slice the cabbage and place in a bowl with the apple juice, white balsamic, cinnamon and sugar, then cover. Keep in the fridge to marinate for 12 hours. Once marinated, place everything in a pan and cook it over a low fire until the cabbage is cooked, and all the liquid has evaporated. Keep it warm until it is time to serve.  

 

• Cut the celeriac into cubes and place in a pan with the milk, star anise and cinnamon. Boil until it’s cooked, and then strain off the liquid. Blend with butter, cream and season with salt and pepper. Blend until a smooth puree and pass it through a sieve. Keep it warm until it is time to serve.  

 

• For the sauce, add the chicken and veal stocks in a pot and reduce to one third of the volume. Add all the berries and continue to reduce by a further half. Keep it warm until it is time to serve.  

 

• Score the duck breast diagonally on the fatty side with a sharp knife (without cutting through to the meat). Rub the fillet with five spices and cook in a pan with the skin side down. Start on a medium heat until the skin becomes crispy and golden in colour. Glaze the skin side with maple syrup and transfer the duck fillet to a pre-heated oven and cook for 7 minutes on 180 ͦC. 

 

• Let it rest for 3 minutes, then slice and serve with celeriac puree, red cabbage confit and wild berries sauce.

 

Enjoy!