Gressingham duck with blackcurrant and cassis sauce
The Table of Zekki
The Table of Zekki
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Ingredients

  • 2 Gressingham duck breasts
  • 1 whole celeriac, chopped into
  • 1 inch cubes
  • 110 g butter – 40g for the blackcurrant sauce, 70g for the celeriac.
  • 120 ml Creme de cassis
  • 300 ml red wine
  • 2 shallots, finely chopped
  • 1/2 a lemon for juice

Instructions

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