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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.

DuckCeleriacRoastWinterAutumnCranberry
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
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Caster Sugar
Dairy
75
g
Butter
split between sauce and greens
50
g
Butter
for mash
Fruits
1
piece
Orange
zest and juice only
300
g
Cranberries
fresh
75
g
Cranberries
dried
Liquids
110
ml
Ruby Port
for duck sauce
75
ml
Water
for chutney
75
ml
Ruby Port
for chutney
Meat
4
piece
Duck Breast
skin scored into a diamond pattern
NutsSeeds
2
piece
Star Anise
for duck pan
2
piece
Star Anise
for chutney
0.5
tsp
Ground Ginger
0.5
tsp
Ground Cinnamon
OilsFats
2
tbsp
Olive Oil
Vegetables
250
g
Winter Greens
roughly chopped
750
g
Celeriac
peeled and chopped
450
g
Potatoes
peeled and chopped

Method

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