Slow-roasted duck with celeriac remoulade

Slow Roast Duck

Serves 6

  • 1 Gressingham duck, giblets removed

  • Maldon sea salt

  • 2 tablespoons Chinese five-spice

  • 2 tablespoons crème fraîche

  • juice of 1 lemon

  • 2 teaspoons English mustard

  • sea salt

  • freshly ground black pepper

  • ½ celeriac, peeled and chopped into matchsticks

  • 2 red-skinned pears, chopped into matchsticks

  • 1 small bunch fresh flat-leaf parsley, leaves picked and roughly chopped

Preheat the oven to 180ºC/350ºF/gas 4.



Rub the duck with a generous amount of Maldon sea salt and the five-spice powder. Place it upside down on a roasting tray and roast for one hour. Then turn the duck the right side up, drain off any fat from the tray and roast for another hour.



Allow the duck to cool, then shred it with your hands or a couple of forks and set aside. To make your remoulade, put the crème fraîche, lemon juice and mustard into a bowl, season with salt and pepper and mix well. Add the celeriac, pears and most of the parsley, and carefully combine.



Divide your remoulade between six small bowls and scatter with a little more chopped parsley. Serve with the duck alongside. Fantastic!

Nutritional Information

Slow-roasted duck with celeriac remoulade

Juicy shredded duck and crunchy salad

More Duck recipes ->
0 foodies cooked this
This French-style salad is a great, easy celeriac recipe and a gorgeous contrast with the rich duck
Serves 6
2h 15m (plus cooling time)
Super easy
Print this recipe
Method

Preheat the oven to 180ºC/350ºF/gas 4.

Rub the duck with a generous amount of Maldon sea salt and the five-spice powder. Place it upside down on a roasting tray and roast for one hour. Then turn the duck the right side up, drain off any fat from the tray and roast for another hour.

Allow the duck to cool, then shred it with your hands or a couple of forks and set aside. To make your remoulade, put the crème fraîche, lemon juice and mustard into a bowl, season with salt and pepper and mix well. Add the celeriac, pears and most of the parsley, and carefully combine.

Divide your remoulade between six small bowls and scatter with a little more chopped parsley. Serve with the duck alongside. Fantastic!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 263
    13%
  • Carbs 2.9g
    1%
  • Sugar 2.7g 3%
  • Fat 12.8g 18%
  • Saturates 4.4g 22%
  • Protein 33.6g 75%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 Gressingham duck, giblets removed

  • Maldon sea salt

  • 2 tablespoons Chinese five-spice

  • 2 tablespoons crème fraîche

  • juice of 1 lemon

  • 2 teaspoons English mustard

  • sea salt

  • freshly ground black pepper

  • ½ celeriac, peeled and chopped into matchsticks

  • 2 red-skinned pears, chopped into matchsticks

  • 1 small bunch fresh flat-leaf parsley, leaves picked and roughly chopped