Oysters with buttermilk and trout roe followed by a whole duck, roasted celeriac and buttered kale. For dessert? Buttermilk pannacotta with mulled winter berries and dillisk biscuit.

Ingredients

Oysters with buttermilk and trout roe

  • 6 oysters
  • 1 tbsp trout roe
  • 30ml buttermilk
  • Extra virgin rapeseed oil
  • Sea salt

To garnish:

  • Fresh sea lettuce 

Whole duck, roasted celeriac and buttered kale

  • 1 free-range duck
  • 500ml dry cider
  • 50g duck fat
  • 100g butter
  • A handful fresh thyme

For the celeriac:

  • 1 whole celeriac, peeled
  • 50g butter
  • Rapeseed oil
  • A few sprigs of fresh thyme
  • Sea salt

For the kale:

  • 150g curly kale
  • 50g butter, cubed
  • Sea salt

Buttermilk pannacotta, mulled winter berries and dillisk biscuit.

  • 250ml buttermilk
  • 250ml cream
  • 75g sugar
  • 3 gelatine leaves
  • 1tsp vanilla extract
  • Fresh mint, to garnish

For the dillisk biscuit:

  • 300g flour, sieved
  • 200g unsalted butter, room temperature
  • 100g sugar
  • 1tbsp milled dried dillisk

For the sauce

  • 200g winterberries (a mixture of blackberries, red currants, black currants, etc.)
  • 75g sugar
  • 75ml water
  • 15ml port

To garnish

  • A little fresh mint
  • A few berries

Method

Oysters with buttermilk and trout roe

  1. Shuck the oysters and remove from their shell. Rinse the oyster and shell. Season the oyster with a little sea salt and place it back into the shell.
  2. Spoon a little buttermilk into each oyster.
  3. To finish, spoon trout roe over each oyster and dress with a little oil and some fresh sea lettuce.

Whole duck, roasted celeriac and buttered kale

  1. To cook the duck, you’ll need a large casserole dish: one that can easily fit the whole duck. Warm the duck fat in the dish and then place the seasoned duck into the fat. 
  2. Sear on all sides. Add the butter and the thyme and then baste the duck until golden brown. Transfer the duck into the oven and roast until a core temperature of 55˚C is reached. 
  3. Remove from the oven and discard the fat. Pour the cider over the duck and return to the oven for another 15 minutes. 
  4. Remove from the oven and rest the duck for 10 minutes before carving.
  5. For the celeriac: oil and butter the celeriac and season with the thyme and salt. Roast in the oven for 45 minutes. Remove from the oven and then carve and return to the oven for a further 15 minutes, basting occasionally.
  6. For the kale: place the butter in a pot with enough water to cook the kale. Bring to the boil. Blanch the kale for 50 seconds until tender. Remove from the water and season with sea salt.

Buttermilk pannacotta, mulled winter berries and dillisk biscuit.

  1. Soak the gelatine in cold water.
  2. Warm the cream and sugar until the sugar dissolves.
  3. Add the gelatine and the vanilla and then the buttermilk.
  4. Pour the mixture into four ramekins and allow to set in the fridge.
  5. For the biscuits: cream the sugar and the butter with an electric blender. Fold in the flour and dillisk until a smooth dough forms.
  6. Roll out the dough with a little flour and cut into biscuit shapes with the aid of a biscuit cutter. Rest in the fridge for 15 minutes.
  7. Remove and dust the biscuits with a little sugar and dillisk. Bake at 160˚C until golden brown.
  8. For the sauce: bring the sugar, water and port to the boil. Add 150g of the berries and blend the sauce. Pass through a fine sieve. 

To serve: tip out the pannacotta on to a plate and pour a little sauce over it. Garnish with fresh berries and fresh mint. Serve with the seaweed biscuits.