Created exclusively for ProCook by Dan Pawson: Junior Masterchef, Yorkshire winner

Ingredients

1 duck breast, seasoned on both sides

quince jelly, sliced into 1cm thick portions

2tbsp oil

For the celeriac remoulade:

¼ celeriac, finely sliced

1 tbsp wholegrain mustard

A pinch of salt

A pinch of pepper

1 tsp truffle oil (optional)

3tbsp mayonnaise

For the port sauce:

500ml game stock

50g unsalted butter

2 banana shallots, finely sliced

50g blackcurrants, cranberries or blackberries

50g button mushrooms, finely sliced

100ml port (at least 10 years old is best)

Zest of 1 orange

Preparation

Begin by preparing the celeriac remoulade. Mix all of the remoulade ingredients in a bowl, seasoning to taste, then place in the fridge until needed.

Place the game stock in a deep saucepan and bring to the boil.

Meanwhile, melt some of the butter in a saucepan and add the shallots. Sweat until soft then add the mushrooms and berries and cook gently for a further 3-4 minutes.

Pour in the port, add the orange zest then heat until reduced by a third.

Add the reduced game stock to the pan then simmer for 25 minutes, skimming the surface when necessary.

Strain through a fine sieve then set to one side, keeping warm.

Heat the oil in a frying pan until smoking then cook the duck breast for 3 minutes on each side. Add a knob of butter then cook for a further minute on each side.

Assemble the duck, remoulade and quince jelly on a plate.

Stir some butter through the port sauce then pour over the duck to serve.