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Pan Roasted Duck With Celeriac Puree And Cherry Pinot Noir Sauce Recipe

Pan roasted duck with celeriac puree and cherry & Pinot Noir sauce

Preparation time
25 minutes
Cooking time
40 minutes


  • 4 x 150g duck breasts, skin on
  • ½ tsp powdered ginger
  • ¼ tsp chilli powder
  • ¼ tsp ground cinnamon or all spice
  • ½ tsp crushed sea salt

Celeriac Puree

  • 1 medium celeriac (800g-1kg), peeled and grated
  • 50g unsalted butter
  • 2 cloves garlic, peeled
  • 150ml milk
  • 250ml chicken or duck stock
  • 100ml cream

Cherry and red wine sauce

  • 1 tbsp pure olive oil
  • 1-2 shallots, very finely diced
  • 500g pitted fresh, frozen or canned cherries – dried sour cherry
  • 80ml red wine vinegar
  • 160ml Pinot Noir
  • 200ml chicken or duck stock
  • 1 cinnamon quill
  • 2 star anise
  • Peeled rind of ½ an orange
  • 60g raw sugar or coconut sugar
  • 30g cold salted butter, cubed


  1. For celeriac puree, place butter in a heavy based saucepan over a medium heat and when foaming, add celeriac and cook for 2-3 minutes to soften. Add garlic and pour in milk and stock. Bring to the boil over a high heat, reduce heat to medium low and simmer, uncovered, for 15-20 minutes or until celeriac is very soft and liquid has reduced. Allow to cool slightly before transferring to a blender. Pour in cream and blend until very smooth. Season with salt and pepper, to taste. Keep warm until required.
  2. For cherry sauce, heat a large deep heavy based frying pan over a medium high heat, add oil and shallots and cook for 3-4 minutes or until translucent but haven’t taken on any colour. Add cherries and cook for a further minute. Deglaze with red wine vinegar and when reduced by half pour in pinot noir and stock. Add cinnamon quill, star anise, orange and sugar and stir to combine. Bring to the boil, then reduce heat to medium and simmer for 15 minutes or until reduced by more than half and is of a thick saucy consistency. Discard cinnamon, star anise and orange rind. Whisk in cold butter to give the sauce a glossy sheen and season with salt and pepper to taste. Set aside.
  3. For duck breast, combine spices and rub ¼ teaspoon of the mixture over each duck breast. Allow to marinate for 30 minutes on the bench as duck breasts come up to room temperature.
  4. Place a large heavy based saucepan over a high heat and when very hot, place duck breasts skin side down into the dry fry pan and sear for 3-4 minutes or until skin is crispy and most of the fat has rendered out of the skin. Turn and cook for 1-2 minutes. Remove from pan and allow to rest for 5 minutes, covered. You want the breast to be pink and juicy, with a crisp skin that isn’t very fatty.
  5. To serve, place a large spoonful of puree onto a warmed serving plate. Slice duck breast and arrange on top of the puree and finish with a generous spoonful of cherry sauce.

Wine match: Coppabella Pinot Noir 2015

Preparation time
25 minutes
Cooking time
40 minutes


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