Slow Roast Duck

Slow-roasted duck with celeriac remoulade

Juicy shredded duck and crunchy salad

Slow Roast Duck

2 hrs 15 mins plus cooling time

Super easy

serves 6

nutrition per serving

263

Calories


12.8g

Fat


4.4g

Saturates


2.7g

Sugars


33.6g

Protein


2.9g

Carbs


of an adult’s reference intake


Ingredients

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 and freshly ground black pepper

½ a celeriac, peeled and chopped into matchsticks

2 red-skinned pears, chopped into matchsticks

a small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

Method

  1. This French-style salad is a great, easy celeriac recipe and a gorgeous contrast with the rich duck.
  2. Preheat the oven to 180ºC/350ºF/gas 4.
  3. 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.
  4. 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.
  5. 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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