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Duck with blackberry sauce & celeriac mash

EVERYDAY EASY

Serves 4

* (duck and mash only)

Ready in about 45 minutes

500g floury potatoes, such as Maris Piper, peeled and cut into small chunks

500g celeriac, peeled and cut into small chunks

300ml beef stock

1 level tbsp redcurrant jelly

1 level tsp sweetener

3 tbsp balsamic vinegar

Low-calorie cooking spray

4 lean duck breasts, skin and visible fat removed

1 level tsp cornflour

100g blackberries, fresh or frozen

½ green cabbage, shredded, to serve

1 Preheat your oven to 200°C/fan 180°C/gas 6. Boil the potatoes and celeriac for 20 minutes, or until tender. Meanwhile, put the beef stock, redcurrant jelly, sweetener and vinegar in a small saucepan and simmer for 20 minutes, or until the mixture has reduced to around 150ml. Remove from the heat and set aside.

2 Spray a non-stick, ovenproof frying pan with low-calorie cooking spray and place over a medium heat. Cook the duck breasts for 3 minutes on each side. Transfer the pan to the oven and roast for 5 minutes.

3 Remove the duck from the oven, cover with foil and leave to rest for 5 minutes. Drain the celeriac and potatoes, return to the pan, season and mash until smooth. Return to a low heat, cover and keep warm.

4 Bring the sauce back to a simmer. Mix the cornflour with 1 tbsp cold water, then stir into the sauce and simmer for 1 minute. Add the berries and season to taste. Boil the cabbage for 6-8 minutes, then drain.

5 Slice the duck breasts. Spoon the mash onto 4 plates and top with the duck and freshly ground black pepper. Serve with the cabbage and a quarter of the sauce and blackberries per person.

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Super-charge your slimdown with the October issue of Slimming World magazine! See results in just 7 days with our make-it-happen eating plan; meet 10 real-life slimmers who between them have lost an amazing 79st; and serve up your favourite pub grub from our low-Syn menu board. Plus discover how to build your own support squad, change your weight-loss destiny and get moving with walking sports. Download your issue now and make it an awesome autumn!

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