Slow-roasted duck with celeriac remoulade

Nutritional Information (amount per serving)

Calories
263kcal

Carbs
2.9g

Sugar
2.7g

Fat
12.8g

Saturates
4.4g

Protein
33.6g

Serves 6

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

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!