The cooking of the duck breast is dependent entirely upon the depth of flesh. If you are unable to get Muscovy duck breasts, you will more than likely end up with quite thin flesh.

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  • 4 x 120 g (4 oz) duck breast, Muscovy is

  • the best

  • 200 g (7 oz) celeriac, peeled and roughly

  • grated

  • 2 medium eschallots, peeled and finely

  • diced

  • 1 tablespoon Japanese pickle ginger,

  • finely sliced

  • 120 ml (4 fl oz) mayonnaise

  • 1 tablespoon pickled ginger juice

  • 4 medium bok choy, trimmed, washed

  • and halved


  • 1.

    Trim the duck breasts if necessary and cut two slashes into the skin.

  • 2.

    Combine the celeriac, eschallots, ginger, mayonnaise and ginger juice. Stir well and cover to refrigerate for 1 hour before use.

  • 3.

    Take the duck from the refrigerator 10 minutes before use; place it onto a hot grill, skin side down and cook for 2 minutes. Do not move the duck as you are looking for really good crisp marks on the skin. Turn the duck breast onto where it has already been cooking so that the natural fat that is on the grill will be used for the bare flesh and stop sticking.

  • 4.

    Cook for 4 minutes, remove from heat and allow to sit for 5 minutes before slicing.

  • 5.

    Place the bok choy on a medium hot plate and cook for 1–1½ minutes, turning only the once; the time will vary depending on the thickness of the white part of the bok choy as it must be crunchy.

  • 6.

    Place two halves of the bok choy in the centre of the plate, spoon over equal amounts of the salad. Slice the duck breast into rounds and place on top of the celeriac salad.

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