Roast wild duck breast with walnuts and celery recipe
 A sophisticated supper featuring rich duck breast finished in Madeira wine and garlic, served with an autumnal garnish. 2 wild duck breasts or 1 (farmed) duck breast2 tbsp olive oil1 black figs, sliced1 tsp chopped fresh thyme 1 bay leaf 50ml/2fl oz Madeira1 garlic clove, crushed 100ml/3½fl oz dark stock, such as chicken or beefsalt and black pepper 2 wild duck breasts or 1 (farmed) duck breast 2 tbsp olive oil 1 black figs, sliced 1 tsp chopped fresh thyme 1 bay leaf 50ml/2fl oz Madeira 1 garlic clove, crushed 100ml/3½fl oz dark stock, such as chicken or beef salt and black pepper 50g/1¾oz unsalted butter1 celery heart and a few leaves, heart sliced in to 1–2cm 6 fresh/wet walnuts (or use dried)10 muscat grapes 1 black fig, quartered 50g/1¾oz unsalted butter 1 celery heart and a few leaves, heart sliced in to 1–2cm 6 fresh/wet walnuts (or use dried) 10 muscat grapes 1 black fig, quartered Method To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Season the duck breast with salt and black pepper and heat a little oil in a ovenproof frying pan, then add the duck skin side down and fry until golden brown before turning over. This will take around 2 minutes. Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and cook for a further 2 minutes. Remove from the oven and rest. In a separate frying pan, sauté the celery in the butter to colour, this will take 2–3 minutes, then add the walnuts, figs and grapes and leave off the heat.Slice the duck and serve with the resting juices and the celery and grape garnish on the side. To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Season the duck breast with salt and black pepper and heat a little oil in a ovenproof frying pan, then add the duck skin side down and fry until golden brown before turning over. This will take around 2 minutes. To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Season the duck breast with salt and black pepper and heat a little oil in a ovenproof frying pan, then add the duck skin side down and fry until golden brown before turning over. This will take around 2 minutes. Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and cook for a further 2 minutes. Remove from the oven and rest. Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and cook for a further 2 minutes. Remove from the oven and rest. In a separate frying pan, sauté the celery in the butter to colour, this will take 2–3 minutes, then add the walnuts, figs and grapes and leave off the heat. In a separate frying pan, sauté the celery in the butter to colour, this will take 2–3 minutes, then add the walnuts, figs and grapes and leave off the heat. Slice the duck and serve with the resting juices and the celery and grape garnish on the side. Slice the duck and serve with the resting juices and the celery and grape garnish on the side.