Jamie Oliver

Slow-roasted duck with celeriac remoulade

Juicy shredded duck and crunchy salad

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Slow-roasted duck with celeriac remoulade

Serves 6
Cooks In2H 15M plus cooling time
DifficultySuper easy
Nutrition per serving
  • Calories
    263
    13%
  • Fat
    12.8g
    18%
  • Saturates
    4.4g
    22%
  • Protein
    33.6g
    75%
  • Carbs
    2.9g
    1%
  • Sugar
    2.7g
    3%

Of an adult's reference intake

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

Nutrition per serving
  • Calories
    263
    13%
  • Fat
    12.8g
    18%
  • Saturates
    4.4g
    22%
  • Protein
    33.6g
    75%
  • Carbs
    2.9g
    1%
  • Sugar
    2.7g
    3%

Of an adult's reference intake

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

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Ingredients

  • 1 Gressingham duck , giblets removed
  • Maldon sea salt
  • 2 tablespoons Chinese five-spice
  • 2 tablespoons crème fraîche
  • 1 lemon , juice of
  • 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
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Method

This French-style salad is a great, easy celeriac recipe and a gorgeous contrast with the rich duck.

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.

While you allow the duck to cool, 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. Shred the cooled duck with a couple of forks or your hands, and serve alongside the remoulade. Fantastic!

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