Shrove Tuesday recipe inspiration...

Fancy something a little different on Pancake Day? Why not try the Circus Sauce brined and roast duck with pancakes and celeriac remoulade? 

This is like a western crispy duck and pancakes and it's rather moreish. The brining is very important here, it flavours the duck and allows it to get lovely and crispy. Serve with a heap of pancakes, the remoulade and plum sauce. 


1 whole Gressingham duck

(for the brine) 2l apple juice, 300g black treacle, 150g table salt, 1 onion, 1 bulb ginger sliced into 4, 1 bulb garlic, 3 star anise.

300g plain flour, 1 celeriac, 1 tbsp Dijon mustard, 1 tbsp wholegrain mustard, 200g mayonnaise, juice 1 lemon, 200ml honey, 40g sugar, 700ml milk, 3 eggs, Toasted sesame, poppy, pumpkin and sunflower seeds.


Bring all the ingredients for the brine together in a pan and bring to the boil, leave to cool in a plastic container. Once the brine has cooled drop the duck in and leave overnight turning over every so often with something to weigh the bird down. Meanwhile make the pancake batter by whisking the egg and milk together and slowly incorporate into the dry ingredients until you have a relatively thin batter, leave overnight to rest.

Peel and slice the celeriac either by hand, grate or using a mandolin until you get thin strips lightly salt and leave to drain in a colander. After about 15 minutes squeeze any remaining liquid left using your hands and mix in the mayonnaise, mustards and a squeeze of lemon juice. The remoulade should have quite a punch to it!

In the morning remove the duck from the brine and lay on a wire rack in a deep baking tray covered in tin foil. Bake in the oven at 140c for three hours, then remove the foil, baste in the juices that have come from the duck with a sprinkle of rock salt, return to the oven at 200c and roast for 20-30 mins. The duck should come out wonderfully crispy from the oven, leave to rest and pour the juices into a small saucepan with the honey and reduce to a syrup.

Start making your pancakes or crepes in a flat frying pan (or crepe pan) Spray oil is wonderful to stop the sticking or a dab with butter and kitchen roll is fine. Pour the batter along the pan trying to get a thin layer covering the base, flip and repeat until the batter is finished!

Paint the duck with the thick honey glaze and a sprinkle of toasted seeds, jam a couple of forks in the duck ready for tearing, a stack of the remoulade, plum sauce and of course a thick pile of pancakes. Get messy!