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Spiced Roast Duck with Hay Baked Celeriac, Pickled Blackberries, Port Sauce & Duck Liver Toastie

26 August 2021



Roast Duck


  • 1 Whole Duck
  • Spiced Glaze


Preheat the oven to 200c then place the duck onto a wire rack over an oven tray, brush with a little of the glaze, and roast for 10 minutes.

Keep glazing the duck and cook for a further 20-30 minutes then reduce the heat to 190c

You will need to allow 35-40 minutes per kilo cooking time and 25-30 minutes resting time.



Duck Liver Toasties

  • 4 Slices Brioche
  • 50g Butter
  • 100g Duck Liver Parfait
  • Red Sorrel & Micro Herbs to finish


Cut the brioche into fingers and fry in butter until crispy.

Top with duck liver parfait and micro herbs and then drizzle with a little olive oil.



Hay Baked Celeriac

  • 1 Whole Celeriac
  • 100g Hay
  • 500g Plain Flour- Plus some for dusting
  • 400ml Water
  • 180g Sea Salt


Heat the oven to 220c

Trim the Celeriac and wash – Place to one side.

Scorch the hay either with a blow torch or in a hot oven and then pull apart.

In a large mixing bowl, add the hay, flour, water & salt and mix to form a dough then allow to rest for 10-15 minutes.

Roll the dough out on a floured surface to about 6mm thickness and then wrap the hay crust fully around the celeriac.

Place onto a baking tray and cook for 40 minutes.

Reduce the heat to 150c and continue to cook for a further 30 minutes.

Crack the salt crust and serve in wedges drizzled with beurre noisette.



Port Sauce

  • 40g Butter
  • 1 shallot – Finely Diced
  • 1 Bay Leaf
  • 250 ml Red Wine
  • 150 ml Port
  • 20g Redcurrant Jelly
  • 150 ml Duck Glace


Heat a small saucepan and add half the butter.

Add the diced shallot and cook until soft and caramelized then add the bay leaf & red wine. Reduce all the red wine then add the port and redcurrant jelly and reduce again by half.

Add the duck glace and simmer.

Pass through a fine sieve and finish the sauce with the remainder of the butter. Serve with the duck.



Spiced Glaze

  • 150 ml Sherry Vinegar
  • 6 Juniper Berries
  • 1 Star Anise
  • 1 Clove of Garlic sliced
  • 280ml Red Wine
  • 80g Caster Sugar
  • 40ml Honey


Place all ingredients into a saucepan and reduce until a runny glaze is formed.


Pickled Blackberries

This recipe is for a batch of blackberries to keep for other dishes and an ideal way of using those autumn berries up.

  • 600g Blackberries
  • 160g Red Wine Vinegar
  • 170ml Water
  • 6 Juniper Berries
  • 6 Whole Black Peppercorns
  • 2 Bay Leaves
  • Peeling of 1 Lemon
  • 130g Caster Sugar
  • 1g salt


Lightly wash the blackberries and set to one side to dry

Place all other ingredients into a pan and bring to the boil and simmer for 5-6 minutes

Allow to cool slightly then add the blackberries and leave to cool, Place into sterilized jars and keep in the fridge.





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Oliver Kay Produce - Bradford
Roydsdale Way, Euroway Industrial Estate, Oakenshaw, Bradford BD4 6SE 

Oliver Kay Produce - Hoddesdon
Unit A, Bingley Rd, Hoddesdon EN11 0NX

Tel: 01204 385463





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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Unit 5a Crowland Business Park, Foul Lane, Southport, England, PR9 7RS