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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Celeriac & walnut gratin
Celeriac & walnut gratin
A star rating of 2.8 out of 5.5 ratings

This dish makes a great vegetarian main meal – it can be prepared hours in advance, too

Nutrition: per serving

  • kcal473
  • fat20g
  • saturates6g
  • carbs7g
  • sugars3g
  • fibre1g
  • protein48g
  • salt0.51g
    low
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Method

  • step 1

    Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.

  • step 2

    Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.

RECIPE TIPS
MAKING IT WITH LAMB

Instead of duck legs, roast a half leg or shoulder of lamb for the same cooking time.

Recipe from Good Food magazine, November 2005

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Comments, questions and tips (95)

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Overall rating

A star rating of 4.7 out of 5.92 ratings

owen.jenkins%blueyonder.co.uk30612

This was delicious, I have just finished eating it, the duck went with some cauliflower mash and red cabbage (both homemade) I will definitely make again, thank you.

Jacqui Wellman 1

We've just finished eating this. Very tasty. Did like others, put potatoes in with it. I think the red wine rather over-powered the flavour of the duck though so next time I'd use chicken stock like someone else did. Do love these Goodfood recipes!

AdventurousCooker

Instead if making the sauce I used red wine stock pots made to 500ml

aisling.judge

Lovely recipe, as always from this great site! I served it with Parmesan Swede Chips and steamed Broccoli and Carrots and it was delicious. Used a Yellowtail CabSauv wine both for the sauce and to drink and extra redcurrant jelly in the sauce. Also whacked the fan oven up to 190°c for the final 15…

simon_cwqJT9jgdw

The chips were a great idea. Wish I'd read your post before cooking this!

elizabeth.manusVBkAws_O

tip

Just made this in the USA. To keep the duck from drying out, I put a pan of water in the oven. The already posted tip about keeping the garlic cloves in their skins is a good one.

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