We render the duck skin slowly until it is thin and crisp, then rest the breast so it slices pink all the way through.
A glossy cherry and red wine sauce cuts through the richness; celeriac purée and charred cabbage round it off.
On the plate
- Free-range duck breast
- Cherry and red wine sauce
- Celeriac purée
- Charred hispi cabbage
At a glance
- Allergens
- Milk, celery
- Cooked
- Pink, unless you ask
- Pairs with
- Pinot Noir
- Season
- Summer and autumn