Upwardly mobile 20 September 2019 The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
In this week's issue... Upwardly mobile The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
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Recipe of the week: Sumac duck, chicory, celeriac and pomegranate

29 August 2019 by
Recipe of the week: Sumac duck, chicory, celeriac and pomegranate

Serves 4

  • 300g celeriac, peeled and chopped into 3cm pieces
  • 600ml whole milk
  • 60g butter
  • 2 heads of chicory, halved lengthways
  • 4tsp caster sugar
  • 100ml verjuice (or pomegranate juice)
  • 4 duck breasts
  • 3tsp sumac
  • Pomegranate molasses (optional)
  • Seeds from 1 pomegranate
  • Sea salt and freshly ground black pepper

Preheat the oven to 200°C.

Simmer the celeriac in the milk with half a teaspoon of salt for 15 to 20 minutes until the celeriac is tender. Drain the celeriac, reserving the milk. Blend the celeriac until smooth, using a little of the milk to help achieve a spoonable consistency.

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