Recipe by Chef Patron Daniel Smith

LOVE IS IN THE AIR … So says Chef Patron, Daniel Smith, of G&D Ventures – owners of The Ingham Swan, The Wildebeest in Stoke Holy Cross and Warwick St Social in Norwich’s Golden Triangle. Daniel shares a favourite dish inspired by time he spent in the kitchens at ‘Core' by Clare Smyth Restaurant in London’s Notting Hill known for celebrating the finest British ingredients; something that’s also very important to him. His dish is perfect for a special occasion and with Valentine’s Day coming up he hopes it will inspire readers to get creative in the kitchen. The dish is full of bold, robust flavours, using Foraged Girolles (he loves Wild Mushrooms) and celeriac, a hearty Root Vegetable. It could easily be adapted for a vegetarian or vegan utilising the celeriac stock to give a “lift” to vegetable-based alternatives. It’s also dairy-free and nut-free. With so many stars on the plate, Daniel says the Celeriac Consommé is simply stunning.

Oak Smoked Gressingham Duck Breast, Saffron Pickled Pear, Sautéed Girolles and Celeriac Consommé

To serve four people as a Starter

For the Duck

• 2 Gressingham Duck Breasts

• 2 teaspoons of Salt

• 2 tablespoons of Soy Sauce

• 4 tablespoons Oak Smoking Chips

For the Saffron Pickled Pear

• 1 Pear

• 100ml Water

• 100ml Sugar

• 100ml Vinegar

• Pinch of Saffron

• 200g Mushrooms - ideally Wild Mushrooms like Girolles

For the Celeriac Consommé

• 1 head of Celeriac

• 500 ml Water

• 1 clove of Garlic

• 1 sprig of Thyme

• 1 tablespoon of Olive Oil

Method

Duck

1. Prepare the duck breasts - trim away excess skin and fat and remove any sinews on the underside.

2. Marinade the duck breasts in the soy sauce and the salt for 30 mins

3. Pat dry with kitchen paper - do not wash!

4. You can oven cook (full heat) if you don’t have a smoker. Take a roasting dish and spread the oak chips in the bottom of the dry pan. Add a wire rack (or slatted grill tray) and place the duck breasts skin side down in the centre. Cover completely with foil, letting the oak chips burn whilst starting to cook the duck breast - for 5 mins. Aim to serve the duck breast slightly pink.

5. Remove the foil - the room will fill with smoke!

6. Use tongs to turn the duck breast and cook on the other side for around 2 minutes

7. Keep warm

Mushrooms

1. Sautée the mushrooms in a little olive oil. Add some salt at the last minute, as this will stop the mushrooms from weeping moisture

Pear

1. Combine water, sugar and vinegar and the pinch of saffron in a pan and bring to the boil - this is called the pickling syrup

2. Peel, quarter and core the pear and add to the pickling syrup

3. Cook until the pear is soft to the touch - approx 10 mins

Celeriac Consommé

1. Leave the skin on and wash the celeriac

2. Roughly chop into small pieces

3. Place into a blender, then add the thyme, water, garlic and celery. Do NOT add any salt.

4. Blend at High speed until the consistency of porridge (you may need to add a little extra water)

5. Pour into a pan and simmer on the stove for 40 minutes – do NOT stir Once cooked, strain through muslin or fine cloth to end up with a crystal-clear Celeriac Stock

6. Reduce by half by cooking on the hob. This will help to intensify the flavour and at this stage you can add salt to taste.

To serve

1. Serve half a duck breast per person, with the wild mushrooms, the quartered poached pear and pour over the celeriac consommé.