Mark Poynton

Mark Poynton

24th February 2014
Mark Poynton


Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Roast Creedy Carver duck, celeriac, parsley and grapefruit, chocolate sauce recipe by Mark Poynton from Restaurant Alimentum a try?. Photography by Rob Whitrow


  • 4 duck breast
  • Celeriac and parsley puree:
  • 1 celeriac peeled and diced
  • 10% of the weight of the celeriac in butter
  • 10% of the weight of the celeriac in water
  • 300g picked and washed flat leaf parsley
  • Pink grapefruit semi gel:
  • 500ml pink grapefruit juice
  • 55g sosa vegi gel
  • Salt baked celeriac dice:
  • 1 celeriac washed
  • 500g plain flour
  • 400g salt
  • 2 egg whites and water to bind
  • Garlic gnocchi:
  • 350g cooked and passed through a mooli desiree potato
  • 180g pasta flour
  • 80g grated Parmesan
  • 2 egg yolks
  • 18g melted butter
  • 30g roasted garlic puree
  • Salt to taste
  • Chocolate sauce:
  • 1litre of reduced chicken stock
  • 500ml pink grapefruit juice
  • 200g grated 100% coco chocolate
  • Duck trimmings
  • 1 shallot sliced
  • 1 clove of garlic sliced
  • Parsley storks


Remove any excess fat and the fillet,
Blow torch the skin to start the rendering process and colour until golden brown
Vacuum pac individually and cook at 60.c for 30 minutes
Celeriac and parsley puree:
Sweat the celeriac in the butter for 15 minutes (do not colour), add the water and cook down until the liquid emulsifies and the celeriac is cooked, blend the celeriac mix until smooth then Add the parsley and continue to blend until smooth check seasoning and pass through a chinios.
Pink grapefruit semi gel:
Mix ingredients together and bring to the boil, pass into a bowl and leave to set, when cold, pure and place into piping bags for service.
Salt baked celeriac dice:
Mix together salt, flour and egg whites adding cold water until the dough comes together. Roll out the dough and wrap around the celeriac, bake at 180’c for 1 hour or until the celeriac is tender, when cooked remove from the dough straight away and leave to cool. When cold, dice the celeriac into even pieces, 1cm squared, and char on the solid top until charred on 1 side.
Garlic gnocchi:
Mix the potato, flour and Parmesan, add the yolks and garlic puree, then mix in the butter, pipe onto a floured board and leave to set in the fridge for 30 minutes, when set cut in to 2cm pieces ( 3 per serve)and roll on a butter board to get the lines.
Blanch in boiling salted water until the gnocchi floats then refresh in ice water, when cold drain and dry.
Chocolate sauce:
Roast the duck trimmings and strain, sweat the shallot and garlic in a little duck fat until tender and golden, add the grapefruit juice and reduce until sticky, add the duck trimmings and stock and bring to the boil and skim. Add the parsley storks and simmer for 15 minutes. Pass through a fine chinios then muslin cloth, place back onto the stove and bring to the boil and monte the chocolate into the sauce.
To serve:
Colour the duck skin side down on a planch until the skin is crispy, warm the puree and swipe onto your plate, add 3 pieces of charred celeriac and 3 gnocchi, add 6 blobs of semi gel and a sprinkle of coco nibs and pomelo cells, carve the duck breast and sauce to finish.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.