Duck Breast & Celeriac Mash with Brandy Butter

1 white onion, diced

20g All Things Butter Unsalted Butter

Salt 

1 celeriac, cubed

100ml Chicken stock 

1 duck breast

30g All Things Butter Brandy Butter

1 shallot

1 full garlic bulb

60g bone broth

Step 1 

Dice the onion and add to a pan over medium heat along with a few cubes of Unsalted Butter and a sprinkle of salt, stirring everything together.

Step 2

Cube the celeriac and add to the pan along with the chicken stock and increase heat to high. Cook until the celeriac becomes soft and tender. 

Step 3

Using an electric blender, blend the celeriac together with the stock and onions, until you reach a  lovely and creamy mash consistency. Take off heat and set aside for later. 

Step 4 

Score the skin of the duck breast and cover both sides with a sprinkle of salt. Place the duck breast skin side down in a pan over medium-high heat and sear off until crispy (about 6-8 minutes). 

Step 5

Flip the duck breast over, and add the Brandy Butter to the pan, along with half a garlic bulb and a roughly sliced shallot. Cook the duck breast for a further 3-5 minutes or until you’ve reached your desired doneness. 

Step 6

Remove the duck breast from the pan, and add the bone broth. Stir on a low-medium heat until all the liquid has mixed into a darker gravy. 

Step 7 

Cut the duck breast into thin slices and plate up on top of the celeriac mash. Serve alongside your favourite veggies and finish with generous ladles of hot gravy. Dig in and enjoy!