Roast Breast Of Duck With Celeriac Puree, Confit Turnips, Gr

Directions

1. Trim the wings and remove back bone of duck (add in bone to sauce), roast the breasts on the bone and allow to rest.
2. Turnip confit: Peel the turnips, cut into wedges and shape to resemble a garlic clove, then cook slowly in clarified butter or possibly duck fat.
3. Saute/fry the spinach in butter. Puree the celeriac.
4. To make the sauce: Roast duck bones, add in vegetables and thyme. Add in white wine adn reduce. Add in chicken stock and reduce to required consistency, pass through a sieve. Finish with Grenadine and butter. Pass into a pan containing the diced cooked beetroot.
5. To assemble: Put bed of spinach on a plate, celeriac puree on top, five pcs of turnips around. Sliced duck breast on top and add in sauce.