Duck with Blackberry Sauce and Celeriac Mash

Duck

• 4 duck breasts, skin on (approx. 170 g each)
• 4 pinches fine sea salt
• 4 pinches ground black pepper

Blackberry Sauce

• 250 g fresh blackberries
• 30 g caster sugar

Celeriac Mash

• 800 g celeriac, peeled, diced (2 cm)
• 1200 g water
• 50 g unsalted butter, diced
• ½ tsp fine sea salt