Ingredients

•   duck pieces, skin scored
• 1 glass white wine
• 1 tablesp honey
•   root ginger, finely chopped
• 1 teasp coriander, chopped
• 1 small carton double cream
•   celeriac, cooked and mashed with cream and lemon juice
•   carrots, cubed
•   spring onions, sliced
•   sugar peas
•   lemon juice

Method

1. Score the skin on duck pieces before frying skin side down in a very hot pan for 8–10 mins.
2. Place duck in a roasting dish, skin side down, in oven at gas 6 for 10 mins. Leave to rest.
3. Add 1 glass of white wine, 1 tablespoon of honey, and finely chopped root ginger to the pan, then 1 teaspoon of chopped coriander and 1 small carton of double cream. Bring to the boil, then remove quickly from the heat.
4. Cook and mash celeriac with cream and lemon juice.
5. Cook cubed carrots, sliced spring onions and sugar peas very quickly.
6. Place mashed celeriac in the centre of the plate, with sliced duck on top. Surround with the cooked, mixed vegetables.

Notes