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

What you will need

2 duck legs

2 carrots, roughly chopped Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root…

1 small onion, roughly chopped Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

1 tbsp plain flour

1 bay leaf

1 star anise Star anise star an-eese Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

2 cloves Clove klo-ve The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

2 strips orange skin (with a potato peeler) Orange or-ange One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

150ml port

500ml chicken stock

100ml milk Milk mill-k One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

100ml double cream

1 garlic clove, squashed

1 rosemary sprig Rosemary rose-mar-ee Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

25g butter, plus extra for greasing Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

¼ small celeriac (about 100g), quartered and thinly sliced Celeriac sell-air-e-ak The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

1 small potato, thinly sliced Potato po-tate-oh The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

grated Parmesan, for sprinkling Parmesan parm-ee-zan Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

seasonal vegetables, to serve

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