preserving the seasons

PICKLE SHACK: WILD DUCK WITH CELERIAC KIMCHI, PICKLED CARROT & MACERATED BLACKBERRIES

ThePickleShack_HarvestRecipe

I always like cooking with wild duck, it is gamey, rich, lean and with a flavour clean enough to match with other big flavours. Here I use fermented celeriac which is complex and aromatic to taste, with sour pickled carrots and sweet macerated blackberries. This is an autumn salad which celebrates much-underrated ingredients.

INGREDIENTS

FOR THE WILD DUCK
(serves 1)

1 duck breast

FOR THE CELERIAC KIMCHI

500g finely shredded celeriac
25g salt
Water
1 finely sliced shallot
1 teaspoon sugar
Pinch ground fennel seed
Pinch ground cumin seed
Pinch ground black pepper
Large pinch of smoked paprika
Pinch cayenne

FOR THE PICKLED CARROT

1 peeled carrot
30g sugar
30g white wine vinegar
60g water

FOR THE MACERATED BLACKBERRIES

Handful of blackberries
Squeeze of lemon
Sprinkling of sugar

METHOD

FOR THE WILD DUCK

Take the duck breast and very lightly score the skin.

Place the duck breast skin down into a dry pan and put it on a medium heat for about 10 minutes until the skin goes crispy and golden. Add a knob of butter to the pan, turn over the duck breast and turn up the heat to colour the bottom of the duck, basting it in hot butter, adding new butter if the original butter starts to burn. Take out the duck breast and rest it on a board for a few minutes.

Slice the duck breast very thinly against the grain.

FOR THE CELERIAC KIMCHI

Place the celeriac and salt in a large bowl. Using your hands massage the salt into the celeriac until it starts to soften, then add water to cover the celeriac. Put a plate on top and weigh it down with something heavy. Let stand for 1 to 2 hours.

Thoroughly rinse the celeriac and wash three times in cold water. Leave to strain in a colander and dry thoroughly.

Thoroughly mix the salted celeriac with the rest of the ingredients and pick tightly into a sterilised jar. Leave the jar at room temperature for about 5 days (have a taste, feel free to leave it out for longer if you prefer a riper flavour) and then place in the fridge. You can eat it at this point, but it is best to leave to mature in the fridge for at least a week.

FOR THE PICKLED CARROT

Take the carrot and use a peeler to turn it into thin ribbons.

Bring the sugar, vinegar and water to a boil in a pan and pour the hot liquid over the carrot ribbons. Leave to cool in the fridge.

FOR THE MACERATED BLACKBERRIES

Take a handful of wild blackberries and sprinkle them with a little sugar and a squeeze of lemon juice. leave for 5 minutes to let the berries macerate.

TO SERVE

Add a dollop of celeriac puree (which I made from the leftover celeriac), scatter the slices of duck breast on the plate, a couple of spoonfuls of the celeriac kimchi, some pickled carrot ribbons, the macerated blackberries, a few slices of tomatoes, garnish with edible flowers and micro herbs.

Recipe by Josh Mcdonald-Johnson from Pickle Shack

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