Slow-cooked duck legs in Port with celeriac gratin
A cross between confit and a casserole, this slow-braised duck dish is served with a dauphinoise-like potato bake
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Cook 2 hrs 30 mins
PREP 15 mins + infusing
duck only
- 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.
- 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.
- 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.
- 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.
PER SERVING
841 kcalories, protein 39g, carbohydrate 37g, fat 50 g, saturated fat 27g, fibre 6g, sugar 22g, salt 1.4 g
Recipe from Good Food magazine, December 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2778661/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 2 duck legs
- 2 carrots , roughly chopped
- 1 small onion , roughly chopped
- 1 tbsp plain flour
- 1 bay leaf
- 1 star anise
- 2 cloves
- 2 strips orange skin (with a potato peeler)
- 150ml port
- 500ml chicken stock
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
Buy ingredients
Search Good Food
Sweet maple syrup and pecan nuts go brilliantly with roasted carrots in this festive vegetarian side dish
4
ratings
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Cook 2 hrs 30 mins
PREP 15 mins + infusing
duck only
Ingredients
- 2 duck legs
- 2 carrots , roughly chopped
- 1 small onion , roughly chopped
- 1 tbsp plain flour
- 1 bay leaf
- 1 star anise
- 2 cloves
- 2 strips orange skin (with a potato peeler)
- 150ml port
- 500ml chicken stock
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
PER SERVING
841 kcalories, protein 39g, carbohydrate 37g, fat 50 g, saturated fat 27g, fibre 6g, sugar 22g, salt 1.4 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
07 January 2013
Sandy commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 January 2013
Carolyn commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 February 2013
Moira Shaw rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.