Slow-cooked duck legs in Port with celeriac gratin

Slow-cooked duck legs in Port with celeriac gratin

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(7 ratings)


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Cooking time

Cook: 2 hrs, 30 mins Prep 15 mins + infusing

Skill level

Moderately easy


Serves 2

A cross between confit and a casserole, this slow-braised duck dish is served with a dauphinoise-like potato bake

Nutrition and extra info

  • Duck only
Nutrition info

Nutrition per serving

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For the gratin

  • 100ml milk
  • 100ml double cream
  • 1 garlic clove, squashed
  • 1 rosemary sprig
  • 25g butter, plus extra for greasing
  • ¼ small celeriac (about 100g), quartered and thinly sliced
  • 1 small potato, thinly sliced
  • grated parmesan, for sprinkling
  • seasonal vegetables, to serve

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  1. Heat oven to 160C/140C fan/gas 3. Put the duck legs in a flameproof casserole set over a medium heat. Brown all over, then remove from the casserole and set aside. Pour off all but 1 tbsp of the fat, leave more fat in the pan if you are doubling or tripling (save the drained fat for your Christmas roasties). Add the carrots and onion to the casserole and cook for 5-10 mins or until starting to caramelise. Stir in the flour and cook for 1 min more. Return the duck along with the remaining ingredients. Bring to a simmer, then cover with a lid and put in the oven for 2 hrs.
  2. Meanwhile, prepare the gratin. Put the milk, cream, garlic and rosemary in a pan set over a low heat. Bring to a gentle simmer for 5 mins, then remove from the heat and leave to infuse for 30 mins. Grease 2 ramekins (about 8cm diameter, 5cm deep). Arrange the celeriac and potato slices in the ramekins, seasoning the layers as you go. Remove the garlic and rosemary from the milk, pour over the veg, then dot with butter. Cover tightly with foil and bake with the duck for 1½ hrs.
  3. Once cooked, remove the duck and gratins from the oven. To freeze the duck, cool, then pack into a freezer container, pushing the duck under the sauce. If it doesn’t cover it, lay cling film on top. Use within 2 months. Thaw in the fridge, then reheat in the casserole and complete from Step 4. Increase oven to 220C/200C fan/gas 7. Put a heavy can on top of each foil-wrapped gratin and stand for 15-20 mins, or chill like this until needed. Once pressed, turn the gratins out onto a baking tray, sprinkle with a little Parmesan and bake for 20 mins until golden.
  4. Meanwhile, remove the duck legs from the casserole, strain the cooking liquid into a clean pan and bring to a rapid boil. Reduce the sauce by half until thickened and glossy. Add the duck legs and heat through. Put a duck leg on each plate with a little sauce spooned over the top. Serve with the gratins and seasonal veg.

Recipe from Good Food magazine, December 2012

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jonnytherocket's picture
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Can't comment on the gratin as made a more traditional dauphinoise instead but the duck and the sauce were superb

reevey's picture

Just cooked this meal and have to agree with others that the gratin needs to be started first as it is a long process.
Loved the duck and served it with broccoli and carrots.
I'd eat it again.

kelh76's picture
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So simple and absolutely delicious. I doubled the recipe for four people and it turned out perfectly. I didn't change a thing. Willl make again and again - great for entertaining. I actually made it the day before and reheated for my dinner party. Served with boulengere potatoes and green beans.

susieone's picture

A wonderful recipe!! I cooked this using duck breasts but the remainder of the casserole was as detailed. As I had half a celeriac left over, I simply doubled the quantities for the gratin and put it in one dish. I served it with steamed green beans. I will make this again, perhaps when I want to make something for friends well in advance, as it is easy to double/triple quantities.

moirashaw1's picture
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Made this tonight. Did as Sandy suggested and started with the gratin. Thought I could use creme fraiche instead of cream, but it didn't work! Lovely subtle flavour by infusing cream, milk, garlic and rosemary. Don't miss out this step. I didn't turn gratins out, just served in ramekins. Followed all ingredients for duck, only used half a star anise as not keen on the flavour, but overall the combination of flavours was amazing. Will make again for a dinner party and serve gratin in one larger dish.

carolyndevereux's picture

Made this twice, it is delicious and so easy. The gravy is wonderful my family raved about it

missduval's picture

Looks and tastes good, but recipe poorly organised. You need to start the gratin before the duck if the results are to coincide. OK for TV chefs who have somebody to chop/slice/infuse, etc.