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Slow-roasted duck with celeriac remoulade
Juicy shredded duck and crunchy salad
Slow-roasted duck with celeriac remoulade
Serves 6
Cooks In2H 15M plus cooling time
DifficultySuper easy
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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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