2 young wild ducks, weighing 1.5 kg (3 1/2 lbs) each
1 tsp salt
2 pinches black pepper
1 bunch marjoram
800 g (1 3/4 lbs) celeriac
250 g (9 oz) potatoes
Pinch white pepper
3 tbsp (1 1/2 oz) 40 g butter
125 ml (4 fl oz) 1/2 cup single cream
2 tsp lemon juice
2-3 sprigs parsley
2 shallots
1 cup (8 fl oz) 250 ml Beaujolais
1/2 stick (2 oz) 50 g ice cold butter
1 tsp salt
2 pinches black pepper
1 bunch marjoram
800 g (1 3/4 lbs) celeriac
250 g (9 oz) potatoes
Pinch white pepper
3 tbsp (1 1/2 oz) 40 g butter
125 ml (4 fl oz) 1/2 cup single cream
2 tsp lemon juice
2-3 sprigs parsley
2 shallots
1 cup (8 fl oz) 250 ml Beaujolais
1/2 stick (2 oz) 50 g ice cold butter
method
1. Preheat oven to 220°C (425°F) Gas Mark 7. Wash ducks inside and out, pat dry and rub well with 1/2 teaspoon salt and black pepper.
2. Wash marjoram and put half in each cavity. Roast ducks in oven for 20 minutes.
3. While duck cooks, peel, wash and chop celeriac and potatoes. Cover with water and boil for 20 minutes, then puree in food processor together with 1/2 tsp salt, white pepper, butter and cream. Season with lemon juice, garnish with parsley and keep warm.
4. Remove breasts from ducks, carve meat in thin slices and keep warm. Pour off cooking juices.
5. Return remainder of ducks to oven and roast for 40 minutes more at 200°C (400°F) Gas Mark 6.
6. Finely chop shallots, combine with wine and cooking juices in saucepan and reduce by about one half.
7. Season sauce with salt and black pepper and stir in butter cut into small pieces.
8. Pour half the sauce over sliced duck breast. Carve rest of meat and serve all with remaining sauce, accompanied by celeriac puree.
2. Wash marjoram and put half in each cavity. Roast ducks in oven for 20 minutes.
3. While duck cooks, peel, wash and chop celeriac and potatoes. Cover with water and boil for 20 minutes, then puree in food processor together with 1/2 tsp salt, white pepper, butter and cream. Season with lemon juice, garnish with parsley and keep warm.
4. Remove breasts from ducks, carve meat in thin slices and keep warm. Pour off cooking juices.
5. Return remainder of ducks to oven and roast for 40 minutes more at 200°C (400°F) Gas Mark 6.
6. Finely chop shallots, combine with wine and cooking juices in saucepan and reduce by about one half.
7. Season sauce with salt and black pepper and stir in butter cut into small pieces.
8. Pour half the sauce over sliced duck breast. Carve rest of meat and serve all with remaining sauce, accompanied by celeriac puree.
serving amount
serves 8-10
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