CHRISTMAS OFFER Subscribe to Devon Life today CLICK HERE

Michael Caines’ recipes: Salad of wild duck with celeriac chips

PUBLISHED: 12:26 06 September 2018

Salad of wild duck (c) David Griffen Photography

Salad of wild duck (c) David Griffen Photography

all rights reserved 2012

This salad can be served as a main or a starter. The wild duck, celeriac and game hollandaise are delicious together

I remember making this salad as a starter at Gidleigh Park in the early days, and always looked forward to dipping any leftover chips in the hollandaise at the end of service!

Serves 4


- 4 wild duck breasts, off the bone (ask your butcher for the carcasses)

- 2 tablespoons vegetable oil

- 30g unsalted butter

- 20 celeriac chips

- 12 glazed button onions

- Walnut vinaigrette

- Mixed salad leaves

For the mallard sauce

- 30ml vegetable oil

- 20g leeks, cut in small mirepoix (rough chop)

- 30g celeriac, cut in small mirepoix

- 30g onions, cut in small mirepoix

- 30g carrots, cut in small mirepoix

- 3 cloves of garlic

- Salt

- 1 bay leaf

- 2 sprigs of fresh thyme

- 10g black peppercorns

- 500g wild duck carcasses (2 whole carcasses), chopped small

- 15g butter

- 30ml port

- 150ml Madeira e.g. Blandy’s Five-Year-Old

- 350ml chicken stock

- 100ml veal glace

- 30ml double or whipping cream

For the game hollandaise

- 5 egg yolks

- 50ml water

- 200g unsalted butter

- 20ml mallard sauce

- 10ml walnut oil

- Salt and freshly ground black pepper

- ½ lemon juiced

Planning ahead

• You need to make the vinaigrette first.

• Make your duck sauce from the carcasses.

• Prepare your celeriac chips, ready for finishing.

• The hollandaise can be made, finished with the sauce and vinaigrette, and kept in a bottle in a warm place or in a bain-marie.

• The glazed button onions will need to be cooked in advance.


Mallard sauce: Cook the vegetables with a pinch of salt in a heavy-based pan in the 15ml of oil, without colouring them, for ten minutes. Add the bay leaf, thyme and peppercorns and cook for a further five minutes. Heat the remaining oil in a roasting tray on the hob and put in the wild duck carcasses, then add the butter and colour carcasses, golden brown. Add the vegetables to the carcasses, then add the port and Madeira and reduce by half.

Now add the chicken stock, veal glace, cream and a pinch of salt and bring to the boil. Skim off any scum, then reduce to a simmer and cook for 45 minutes. Pass through a colander, then a fine sieve, then put back into the pan and reduce to the required consistency. Finally pass the sauce through a sieve again and season. Finish by adding some walnut vinaigrette, to taste.

Game hollandaise: Put the vinegar, peppercorns and shallots into a saucepan and simmer until reduced to nothing. Add a splash of water. Put the egg yolks and water into a round-bottomed bowl and place over a pan of simmering water, whisking continuously, making a sabayon to peak stage, but be careful not to overcook the egg yolks and to cook them evenly.

Heat the butter and whisk it into the sabayon, then add the mallard sauce and the walnut oil, season with salt, pepper and a dash of lemon juice, and place in a bottle or in a tub with clingfilm over the top.

To cook the wild duck: Preheat the oven to 190°C/gas mark 5. Using a sharp knife, crisscross the skin of the wild duck breasts carefully – this will help to render the fat. Season with salt and pepper.

Heat a little oil in an ovenproof frying pan, add the duck breasts, and cook gently until the fat has rendered and the skin of the duck is golden brown. Turn the breasts over, add a knob of butter, and continue to cook for two minutes. Transfer to the oven for three minutes, then remove and set aside to rest.

To finish: Pre-heat the deep fat fryer to 200°C. Re-heat the button onions in a saucepan and drop the celeriac chips into the fryer. Put the wild duck breasts back into the oven for three minutes. Then slice each one into three pieces and place them on serving plates.

Remove the celeriac chips from the fryer and season with salt, then put five chips on each plate, along with three button onions. Dress the salad leaves with the walnut vinaigrette and add some to each plate. Add a little of the game hollandaise (I like to use a squeezy bottle for this, but a spoon will do), then drizzle the mallard sauce over and around and serve.


Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files

Please log in to leave a comment and share your views with other Devon Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Devon Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Devon Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Tuesday, December 4, 2018

SU CARROLL breaks bread with charismatic Devon restaurateur Edmond Davari as he embarks on a new venture

Read more
Tuesday, November 27, 2018

We hooked up with RACHAEL JOWITT, head roaster for leading South West coffee roastery, Voyager Coffee, to hear how the business is developing

Read more
Tuesday, November 20, 2018

From pale ale and real cider to craft beer, Devon is home to a number of real ale breweries and CAMRA award-winners, meaning a good pub is never far away – we pick 16 places to go in Devon to find the best pint

Read more
Friday, November 16, 2018

Devon Life’s readers and followers have been voting for their favourite food & drink stars and we can now reveal our winners who were honoured at our glamorous ceremony at Sandy Park on November 15

Read more
Wednesday, November 14, 2018

Public Houses are a cornerstone of life here in Britain, dating back as far as the Roman invasion in 43 AD. Devon is no different and its humble establishments are steeped in history and nostalgia. We’ve taken a look at 11 of the county’s most historical pubs

Read more
Tuesday, October 30, 2018

A traditional Christmas pudding recipe, served with clotted cream and a brandy Crème Anglaise with a dash of cognac

Read more
Friday, October 26, 2018

Whether you have strawberry or raspberry jam on your scones, or prefer Earl Grey to English breakfast tea, we’ve found 12 of the best tearooms that Devon has to offer

Read more
Monday, October 22, 2018

We’ve spoken to award-winning chef Michael Caines MBE to find out more about Lympstone Manor’s wine celebration evenings and when their new vineyard will produce its first bottle of wine

Read more
Tuesday, October 16, 2018

The Sunday lunch is an enduring British institution that’s incredibly important to get right. We’ve chosen 12 places in Devon that will guarantee sublime stuffing, mouth-watering meats and Yorkshire pudding perfection.

Read more
Tuesday, October 9, 2018

As the winter begins to close in, there’s nowhere better to take refuge than one of Devon’s many cosy pubs. Here are 9 you should look for when needing to escape the nippy British weather

Read more
Thursday, October 4, 2018

Check out Michael Caines’ column in the latest issue of Devon Life where you can read more about what this recipe will be perfect with

Read more
Wednesday, October 3, 2018

We reveal the winner of Devon’s Tea Room / Coffee Shop of the Year. Sponsored by Radio Exe

Read more
Wednesday, October 3, 2018

We reveal the winner of Devon’s Best Sunday Roast. Sponsored by

Read more
Wednesday, October 3, 2018

We reveal the winner of the Pub of the Year award. Sponsored by WBW Solicitors

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory

Subscribe or buy a mag today

subscription ad

Local Business Directory

Property Search