Slow-cooked duck legs in Port with celeriac gratin

Name: Slow-cooked duck legs in Port with celeriac gratin
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 duck legs; 2 carrots, roughly chopped; 1 small onion, roughly chopped; 1 Tbsp plain flour; 1 bay leaf; 1 star anise; 2; 2 strips orange skin (with a potato peeler); 150 milliliters port; 500 milliliters chicken stock; 100 milliliters milk; 100 milliliters double cream; 1 garlic clove, squashed; 1 rosemary sprig; 25 grams butter, plus extra for greasing; 100 grams ¼ small celeriac (about , quartered and thinly sliced; 1 small potato, thinly sliced; 1 serving grated parmesan, for sprinkling; 1 serving seasonal vegetables, to serve

Slow-cooked duck legs in Port with celeriac gratin might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 1098 calories, 65g of protein, and 57g of fat. This recipe serves 2. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. A mixture of rosemary sprig, milk, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. Users who liked this recipe also liked Slow-cooked celeriac with pork & orange, Slow-roasted duck legs, and Slow-cooked Pheasant, Pink Fir Fondant Potatoes And Celeriac Cream.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Put the duck legs in a flameproof casserole set over a medium heat. Brown all over, then remove from the casserole and set aside.

Ingredients you will need

Duck Leg

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).

Equipment you will use

Frying Pan

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.

Ingredients you will need

Carrot

All Purpose Flour

Onion

Whole Duck

Equipment you will use

Oven

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.

Ingredients you will need

Seasoning

Celeriac

Rosemary

Garlic

Potato

Cream

Milk

Equipment you will use

Ramekin

Frying Pan

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 1 hrs.

Ingredients you will need

Rosemary

Butter

Garlic

Whole Duck

Milk

Equipment you will use

Oven

Aluminum Foil

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 doesnt cover it, lay cling film on top. Use within 2 months. Thaw in the fridge, then reheat in the casserole and complete from Step

Ingredients you will need

Sauce

Whole Duck

Equipment you will use

Oven

Increase oven to 220C/200C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Parmesan

Equipment you will use

Baking Pan

Oven

Aluminum Foil

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.

Ingredients you will need

Duck Leg

Sauce

Equipment you will use

Frying Pan

Add the duck legs and heat through. Put a duck leg on each plate with a little sauce spooned over the top.

Ingredients you will need

Duck Leg

Sauce

Serve with the gratins and seasonal veg.