RECIPE

Orange and Soy Duck with celeriac purée

INGREDIENTS

1 orange, juice 1 tbsp reduced salt soy sauce 1 tsp clear honey 2 Gressingham Duck Breasts 1 tbsp olive oil 300g frozen Cooks’ Ingredients Diced Celeriac 1 clove garlic, roughly chopped 100ml whole milk 200g Savoy cabbage, shredded

WASTE NOT

Keeping diced celeriac in the freezer means you only use as much as you need. Add a handful to your favourite soup, stew or gratin, or roast with herbs and garlic for serving with a Sunday joint.

Preparation time: 15 minutes Cooking time: 30 minutes Serves: 2

METHOD

1. Preheat the oven to 180°C, gas mark 4. Mix the orange juice, soy sauce and honey in a bowl to make a dressing. Score the skin on the duck breasts and season all over. Heat a frying pan over a mediumhigh heat and, without adding any oil, cook the duck, skin-side down, for 5 minutes until golden. Turn over and sear the flesh for 1 minute. Transfer, skin-side up, to a baking tray. Drain the fat from the pan, then add the orange dressing. Bubble for 1 minute, then spoon the dressing over the duck. Roast for 15 minutes, until the duck is fully cooked with no pink meat and its juices run clear. Set aside to rest for 5 minutes.

2. Meanwhile, heat ½ tbsp oil in a medium saucepan. Add the celeriac and garlic along with a pinch of salt. Sweat for 5 minutes, then add the milk and simmer gently for 10 minutes or until the celeriac is soft. Season and use a blender to purée, loosening with 2-3 tbsp just-boiled water if needed; set aside until ready to serve. 3. Wipe out the frying pan and return to the heat with the remaining ½ tbsp oil. Add the cabbage, 2 tbsp water and another pinch of salt. Cook over a medium heat, tossing regularly, for 5-6 minutes, until tender. Slice the duck then serve with the celeriac purée, cabbage, and the orange and soy juices from the duck spooned over.

Cocktail of the month: Cacao Awakening

If you love a classic Espresso Martini, but fancy creating something new, the Cacao Awakening is one to try. Using the traditional martini recipe as a base, this is a twisted classic which creates a deliciously easy-drinking cocktail. I’ve used Copalli Rum (@copallirumuk) Cacao-infused white rum in place of the vodka and coffee liqueur, and added a bit of my Homemade Chocolate

Coffee Syrup for some sweetness. Copalli are an incredibly environmentally conscious company and have a wonderful estate in Belize where everything is grown, harvested and processed. Their rums are all delicious and you can really taste all the individual flavour notes.

My cocktail cupboard staple Solo (@solocoffeeuk) Coffee Concentrate features here – it is, without a doubt, the best coffee for this cocktail, and hundreds of popular bars agree so, if you haven’t already started using it for your espresso martinis, you’re really missing out. The result? A coffee cocktail with flavours to rival the original.

Recipe

50ml @copallirumuk Cacao Rum 30ml @solocoffeeuk Coffee Concentrate 10ml Chocolate Coffee Syrup (Homemade)

To make the Chocolate Coffee Syrup: In a saucepan, combine 2 cups of granulated sugar, 1 cup of brewed coffee, a cinnamon stick and ½ cup of unsweetened cocoa powder. Heat and boil for 3 minutes (or simmer for longer if you require a thicker syrup). Remove from the heat and whisk in a pinch of salt. Allow to cool completely before using. Shake all of the ingredients with ice and serve in a martini glass. Top with chocolate-coated coffee beans and enjoy.

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