FreeFrom duck breasts with waterchestnuts and redcurrants
This recipe turned out to be even more delicious than I had expected! The sharpness of the redcurrants and the crunchy-ness of the water chestnuts setting the rich duck meat off really well. Removing the skin from the breasts also prevents the dish being too fatty.
2 level tbsp coconut oil or 3 tbps olive oil
In a wide pan heat the oil and add the leek and celery. Fry very gently for 10 minutes or until they are quite soft.
For the mash, peel, cubes and steam a head of medium celeriac then purée in a food processor with a little coconut oil, butter, spread or olive oil, depending on what you can eat.
Serves 4 – per portion: