Roasted duck breast, celeriac purée, sautéed calovo nero, chestnut mushrooms, currants with a Brick Kiln Shiraz dressing.

Brought to you by: Sails at Lavender Bay

A wonderful winter dish with roasted duck breast on a bed of celeriac purée, with Brick Kiln Shiraz infused currants and sautéed calovo nero

• 4 x 250g duck breasts
• 1 celeriac
• 1 bunch calovo nero
• 100g unsalted butter
• 100g chestnut mushrooms
• 50g currants
• 300ml Brick Kiln Shiraz
• 100ml red wine vinegar
• 150ml extra virgin olive oil
• Baby parsley
• Thyme
• Salt and sugar

Place duck breasts on tray, sprinkle with salt on both sides. Place in the fridge skin side up for 2 hours

Peel celeriac, dice 1/4 into 2cm cubes, and chop remaining, place in saucepan with butter and 100 ml of water. Bring to boil andplace lid on to simmer until soft. Purée celeriac in food processor, season with salt and a touch more butter if needed.

Pour Shiraz into saucepan and allow to reduce by 1/3 to 1/2. Add red wine vinegar and a sprig of thyme. Reduce further to a thick syrup and add a pinch of salt and sugar. Soak the currants in this wine reduction for at least 2 hours.

Pre heat oven to 200 degrees C. Rub excess salt from duck breasts, place skin side down in a dry pan and fry slowly until golden brown. Remove from pan and place skin side up on a baking tray and cook in oven for 8 - 12 mins until lightly pink in the middle. Rest meat for 10 mins before serving.

Gently pan fry the cube celeriac in olive oil until golden brown, but still tender, season with salt.

Rinse the calovo nero with water, drain and slice. Place pan on stove, add olive oil and toss for 2 -3 mins. Drain any excess liquid. Place chestnut mushrooms in hot pan and quickly roast. Add butter just before removing from heat and place on paper towel set aside.

To plate: spread celeriac purée, place calovo nero on plate, slice duck breast on plate and place on calovo nero, scatter celeriac cubes and chestnut mushrooms and sprinkle with baby parsley. Spoon currants and dressing around the dish and dress with olive oil.