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Duck with passionfruit and rum sauce and pickled celeriac

Course: Main Course
Keyword: duck, new year food


  • Mandolin or very sharp knife
  • scales
  • Measuring jug/spoons
  • Oven proof frying pan


  • 4 duck breasts
  • 75 g caster sugar + 1/2 tsp for the pickle
  • 1 1/2 tbsp rice wine vinegar
  • 50 ml dark rum
  • 2 passionfruit halved and pulp removed
  • 200 ml chicken stock
  • 1 small celeriac
  • 150 ml rice wine vinegar for pickling


  • Peel the skin off the celeriac using a knife and using a mandolin or a very sharp knife slice the celeriac into half and then into very thin slices.
  • Pour over the vinegar for pickle, the 1/2 tsp of sugar and good pinch of salt.
  • Mix together thoroughly and leave to pickle until ready to serve.

For the duck

  • Heat the oven to 180°c
  • Place an oven proof frying pan over high heat until hot.
  • Score the duck breasts, only score the skin dont go deep enough to cut the flesh
  • Sprinkle liberally with salt.
  • Once the pan is hot but not smoking, add the duck skin side down. You don't need any oil as the duck will release enough fat.
  • Turn the heat down to medium-high and leave for 5 minutes skin side down until the fat has rendered and the skin is beautiful golden and crisp.
  • Place the pan into the oven with the skin side down for 3 minutes. Then turn the duck over and place in the oven for another 3 minutes.
  • Remove the duck from the oven onto a board to rest.

To make the sauce

  • Pour away most of the fat from the duck leaving about 1tbsp of duck fat with all the lovely juices.
  • TOP TIP: Reserve the rest of the fat to make gorgeous roast potatoes.
  • Place back on the hob over a medium high heat.
  • Sprinkle the 75g sugar evenly over the base of the pan and cook until a tan caramel is formed. Don't burn the sugar or will be bitter.
  • Very quickly add the rice vinegar for the sauce, be careful as it will spit.
  • Stir to combine and then pour in the rum and if brave enough, set alight. If not just reduce until syrupy again.
  • Add the passionfruit and the stock to the pan and stir through.
  • Bring back to the boil and reduce until it just coats the back of the spoon.
  • Taste and season with salt and pepper.

To serve

  • Slice your duck and place on a plate or platter, pour over the sauce and serve with the pickled celeriac. Enjoy!