Roast wild duck with blackberry sauce and celeriac puree recipe For the celeriac puree: 300g celeriac, peeled and chopped into 3cm pieces 600ml whole milk 3g sea salt ½ g Cayenne pepper 2ml lemon juice 20g unsalted butter For the blackberry sauce 300g wild duck bones, chopped into 2cm pieces 30ml groundnut oil 1 large shallot, finely sliced 15g unsalted butter 100g sliced flat cup mushrooms 1g crushed juniper berries 150ml Cabernet Sauvignon, reduced by half 500ml brown chicken stock or water if you don't have any 25ml whipping cream 2g sea salt 1g finely ground black pepper 60ml fresh blackberry puree 10ml balsamic vinegar 2g arrowroot, optional Garnish (optional) Whole blackberries Roasting the ducks Pre-heat your oven to 180C. In a large frying pan on a medium heat, colour the ducks on their side in the oil for 8 minutes per side. Turn on to the breasts and colour for 2 minutes each until golden brown all over. Transfer to an oven tray and roast in the pre-heated oven for 12 minutes. Remove from the oven and leave to rest breast side down. In a medium saucepan, bring the chopped celeriac and milk to the boil; simmer for 15-20 minutes until soft. Strain and puree in a blender until smooth, using a little of the milk to help get the right consistency. Season with the salt, pepper, lemon juice. Taste. In a small saucepan, heat the butter until it foams and reaches the noisette stage. Whisk in to the puree. Cover and leave to one side. For the blackberry sauce: In a medium sized casserole on a medium heat, colour the chopped duck bones in the oil for 10 minutes. Add the sliced shallots and mushrooms and continue until golden brown. Spoon of off the excess fat and add all the other ingredients. Bring to the boil and simmer for 15 minutes. Strain and finish the sauce with the blackberry puree. Taste, correct the seasoning and add a dash of balsamic vinegar to balance the sauce. Thicken with a little diluted arrowroot if needed. Serving Carve the duck as you would a roast chicken onto a flat dish and spoon the sauce over the ducks. Serve the celeriac puree in a small dish on the side.