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Serves 4
Cooking time 40 mins
Preparation time 30 mins

Ingredients
4 duck breasts trimmed of excess fat, removed from the flesh side
1 whole celeriac, peeled and cut into 1 inch dice
75g unsalted butter
2 peeled garlic cloves
80ml double cream
2 sprigs thyme, picked
2 Florida white grapefruit
3 tbsp runny honey
1 tbsp caster sugar
250mls chicken stock
125mls white wine
salt and pepper

Peel the rind off the Florida grapefruit using a peeler, and then slice the peel as thinly as you can into strips.

Place the chicken stock, honey and sugar into a sauce pan and bring to the boil, then add the wine before adding in the grapefruit peel. Allow this to soften and simmer until the sauce has reduced by half.

Add the juice of half of the grapefruit to the sauce, bring to the boil again and then simmer on a very low heat.

Place the diced celeriac into a sauce pan of boiling salted water along with 2 cloves of peeled garlic and the picked thyme leaves. Cook the celeriac until cooked all the way through.

Once the celeriac is cooked, drain and allow to stand for a few minutes to release some of the steam and excess moisture.

Meanwhile, heat the cream with the butter in a separate pan. Blend the celeriac, garlic, cream and butter together using a food processor or blitz with a hand held blender. Season with salt and pepper, then leave to one side while preparing the duck.

Score the skin of the duck breasts and season on all sides with salt and pepper. Lay skin-side down in a cold frying pan before placing on the heat. Turn the heat to full until you see the fat start to render and melt from the skin.

Turn one of the breasts after 5 or 6 minutes or until a golden brown colour is starting to appear. Once golden brown, turn over all of the breasts, place on a tray and put into a preheated oven for 8-10mins, depending on the size.

Once cooked, remove from the oven and leave to rest while you heat up the celeriac mash and the check the sauce for salt and pepper.

Place a spoon full of the mash on the plate, slice the duck and lay on top. Spoon over the sauce and enjoy whilst hot.