Autumnal roast duck and ceps

Name: Autumnal roast duck and ceps
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: Serves 4–6
Ingredients: 200 g/7 oz pied bleu, half whole, half sliced; A few shavings white truffle or 15 ml/1 tbsp of white truffle oil; 30 g/2 tbsp fresh flat leaf parsley, roughly chopped, plus extra to garnish; 400 g/14 oz blackberries, plus extra for garnish; 6 ceps, whole; 1.5 kg/3¼ lb whole prepared duck; 15 g/1 tbsp pink peppercorns; 250 ml/8 fl oz/1 cup red wine; Sea salt and ground black pepper; 1 head of garlic, broken into cloves, 1 clove crushed; 250 g/9 oz granary bread, chopped; 30 ml/2 tbsp rapeseed oil, plus extra for greasing; 25 g/2 oz/2 tbsp golden caster (superfine) sugar

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
1 hr 20

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

Two of the great delicacies of nature, the mighty cep and tasty duck, join forces to make a Sunday roast with a difference. Doused in red wine and blackberries, the duck is given a ruby-red glaze and packed full of a white truffle stuffing. White truffle is expensive and may seem a little flamboyant if it’s not a special occasion, so white truffle oil (the foodie gift that keeps on giving) can be used instead. Adding another treat to this dish, the ceps are roasted whole, which makes them e