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Duck Breast with Celeriac Mash and Florida Grapefruit Marmalade Sauce

Yum, I've just received this delicious recipe for Duck Breast with Celeriac Mash and Florida Grapefruit Marmalade Sauce, which has been designed exclusively for Florida grapefruit by one of the UK’s youngest head chefs, Sophie Wright. 

In this recipe, Sophie aims to show the versatility of grapefruit in deliciously sophisticated dishes that are both healthy and easy to make.

I haven't tried it yet but it'll definitely be right up there on my to do list!

Bon appetit!

Duck breast with celeriac mash
Serves 4

Cooking time 40mins

Preparation time 30mins

Preheat oven to 190oc



4 duck breasts trimmed of excess fat, removed from the flesh side

1 whole celeriac, peeled and cut into 1 inch dice

75g unsalted butter

2 peeled garlic cloves

80mls double cream

2 sprigs thyme, picked

Florida white grapefruit

3 tbsp runny honey

1 tbsp caster sugar

250mls chicken stock

125mls white wine

Salt and pepper

Approximate cost per portion: £7.34



Florida Grapefruit Marmalade Sauce

Peel the rind off the Florida grapefruit using a peeler, and then slice the peel as thinly as you can into strips.

Place the chicken stock, honey and sugar into a sauce pan and bring to the boil, then add the wine before adding in the grapefruit peel. Allow this to soften and simmer until the sauce has reduced by half.

Add the juice of ½ of the grapefruit to the sauce, bring to the boil again and then simmer on a very low heat.


Celeriac Mash

Place the diced celeriac into a sauce pan of boiling salted water along with 2 cloves of peeled garlic and the picked thyme leaves. Cook the celeriac until cooked all the way through.

Once the celeriac is cooked, drain and allow to stand for a few minutes to release some of the steam and excess moisture.

Meanwhile, heat the cream with the butter in a separate pan.

Blend the celeriac, garlic, cream and butter together using a food processor or blitz with a hand held blender.  Season with salt and pepper, then leave to one side while preparing the duck.

The Duck

Score the skin of the duck breasts and season on all sides with salt and pepper. Lay skin-side down in a cold frying pan before placing on the heat. 

Turn the heat to full until you see the fat start to render and melt from the skin. 

Turn one of the breasts after 5 or 6 minutes or until a golden brown colour is starting to appear. Once golden brown, turn over all of the breasts, place on a tray and put into a preheated oven for 8-10mins, depending on the size.

Once cooked, remove from the oven and leave to rest while you heat up the celeriac mash and the check the sauce for salt and pepper.


To Serve

Place a spoon full of the mash on the plate, slice the duck and lay on top. 

Spoon over the sauce and enjoy whilst hot.



Nutritional Information (per 100g and per serving, based on ‘serves 4’)



Per 100g

Per serving (serves 4)


200 kcal

603 kcal


11.6 g

35.1 g

Total carbohydrate

8.7 g

26.3 g

(of which sugars)

8.5 g

25.6 g

Fat (total)

13.4 g

40.4 g

(of which saturates)

6.9 g

20.7 g


2.2 g

6.5 g


0.18 g

0.55 g

Salt equivalent

0.46 g

1.4 g

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