Roast Celeriac Soup with Duck Ham and Chestnuts
Roast celeriac soup with duck ham and chestnuts
Duck Ham
2 duck breasts
1 teaspoon crushed coriander seeds
1 teaspoon crushed black pepper corns
2 cloves, crushed
Few sprigs fresh thyme
50g dark brown sugar
50g seasalt
Mix the spices, black pepper, cloves, thyme, sugar and salt together and rub all over the duck breasts.
Place in a bag and refrigerate for at least a day and up to 2.
Wash in cold water, pat dry and then place fat side down in a frying pan over low heat. Cook until the fat is crisp and rendered and flip over. Cook for 5 minutes on the other side. Rest.
Remove fat and set aside.
Roast Celeriac Soup
500g diced celeriac
1 tablespoon olive oil
2 tablespoons duck fat from pan
Few sprigs thyme
25g butter
1 onion, chopped
1 stick celery
1 potato, peeled and chopped
1 litre chicken stock
4 cooked chestnuts, finely sliced
Chopped parsley
Toss the celeriac in the oil and duck fat and season with a little salt and add the thyme. Roast at 200oc until soft – give it the occasional toss to stop it catching.
Cook the onion and celery in the butter until golden and soft.
Add the potatoes and stock and bring to a simmer. Cook until the potatoes are just cooked and add the celeriac.
Cook for a further 5 minutes then blend. Check seasoning.
Finely chop the duck.
Spoon the soup into bowls and add the duck. Scatter over the sliced chestnuts and parsley.
Serve.
