Confit of Duck with a Dark Cherry glaze

served on a bed of celeriac mash. Wine suggestion: Reserva red Douro. Serves 4.

Ingredients:

• 2 x 750g jars confit of duck (2 duck legs in each jar)
• 50g butter
• 600g celeriac
• 50ml double cream
• Salt and black pepper, to season

For the cherry sauce:

• 1 shallot, finely chopped
• 125g high fruit content black cherry jam
• 2 tablespoons Port
• 1 tablespoon red wine vinegar

Preparation:

1. You can buy duck confit (preserved duck in duck fat) in many good supermarkets or delicatessens. You will usually find it in large jars, in the preserved meat and fish section. The duck falls easily away from the bone and is simply delicious. Serve with green beans.
2. Preheat the oven to gas mark 6/200°C. Remove the duck legs from the jar and scrape away as much fat as possible. Put the duck legs on a roasting tray and roast in the oven for 20 minutes until the skin is golden and crispy.
3. Meanwhile, make the mash. Melt 30g butter in a saucepan and add the celeriac. Cover with a damp piece of greaseproof paper and a lid and gently cook for 20 minutes until tender.
4. For the cherry sauce, melt the remaining butter in a frying pan and gently cook the shallot for 3–4 minutes until softened. Add the black cherry jam, Port and vinegar and bubble for 3–4 minutes until it reduces to a light syrupy glaze. Keep warm.
5. Remove the duck from the oven and keep warm. Whizz the celeriac with a hand blender, along with the cream, until smooth and creamy. Season generously and serve the duck with the cherry glaze and mash.