Duck, Red Wine + Damson Jelly Casserole, Celeriac Puree
Heat the oven to 180˚C.
- 2 pheasants or ducks
- 60ml vegetable oil
- 2 onions
- 2 carrots
- 1 stalk of celery
- 300g mushrooms
- 1 tbsp flour
- 750ml red wine, like a cabernet or merlot
- 1 bunch of thyme
- 2 bay leaves
- 2 strips of orange peel
- 1 tbsp damson jelly
Cut the pheasants / ducks into quarters, by halving them down the breastbone first, then cutting each breast
piece in half. Heat the oil in a casserole dish and brown the pieces on all sides.
Lift them out onto plate and add a touch more oil if needed to the pan.
Peel and chop the onions, carrots and celery into small cubes. Add these to the pan and cook until tender and lightly
Cut the mushrooms into quarters, add to the pan, letting them brown before sprinkling the flour over the top and stirring it in, binding the vegetables together. You want a bit of colour to the flour.
Place the pieces of pheasant back in the pan and pour in the bottle of red wine and bring it to the boil over a gentle heat.
Add the thyme, bay leaves and strips of orange peel, cover with a lid and place the casserole into the oven.
Cook for about an hour, until the meat is tender.
Add some salt, a touch of pepper, the damson jelly and serve.
For the celeriac puree:
- 1 large Celeriac, peeled and diced
- 2 bay leaves
- 2 garlic cloves, peeled
- 600ml Milk
- 1 tbsp unsalted butter
- Salt and freshly ground black pepper
Place the celeriac, bay leaves, garlic and milk into a saucepan, using enough milk to cover the celeriac.
Bring to a simmer and cook for 30 minutes, until the celeriac is tender.
Strain the celeriac, reserving the milk but discard the bay leaves.
Put the celeriac into a food processor and blend until smooth, adding the butter and just enough of the milk to make a velvety puree and season lightly