Wild Duck with Celeriac and Morels

Name: Wild Duck with Celeriac and Morels
Yield: For 4 Persons
Ingredients: 8 dried morel mushrooms; 100 ml (3½fl oz/7 tablespoons) chicken stock or water; 1 small stick celery; 2 shallots; 2 tablespoons demi-glace, optional; sunflower oil, for frying; 4 mallards; 7 teaspoon grated horseradish; 2 cloves garlic; 1 tablespoon double (heavy) cream; 50 ml (2fl oz/¼cup) red wine; 7 small celeriac (celery root), peeled and diced

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

Wild duck is a dark, rich and distinctively flavoured meat. Provided it is served rare, it will be tender without the need for oil or butter. This recipe calls for mallard but the wild duck family also includes wigeon, which is smaller, and teal, which is smaller still. They all taste similar.

Ingredients

8 dried morel mushrooms
4 mallards
sunflower oil, for frying
2 sh

Main course
Gluten-free

Method

In a small pan of water, bring the morels to the boil, then remove from the heat and set aside. When the morels are cool enough to handle, rinse, then cut off the stalks.

Cut the legs from the ducks. Fry these in a heavy pot along with the shallots, celery and garlic. Add the stock and red wine and bring to the boil. Cover and braise for 2 hours or until the meat is completely tender an