Roast Duck Legs with Braised Red Cabbage and Creamy Celeriac Mash
Ingredients
- 4 duck legs
- 500 g red cabbage
- 700 g celeriac
- 2 tbsp red wine vinegar
- 2 tbsp brown sugar
- 100 ml double cream
- 40 g unsalted butter
- 2 star anise
Nutrition (per serving)
- Calories
- 826 kcal
- Protein
- 40 g
- Carbohydrate
- 26.8 g
- of which sugars
- 14.6 g
- Fat
- 61 g
- of which saturates
- 25.8 g
- Fibre
- 5.8 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190°C/170°C fan. Prick the duck legs all over, season generously and place on a rack in a roasting tin. Roast for 55-60 minutes until skin is crisp.
- 2
Finely shred the red cabbage and place in a pan with the red wine vinegar, brown sugar, star anise and 100ml water. Cover and braise over a low heat for 40 minutes, stirring occasionally.
- 3
Peel and cube the celeriac, boil in salted water for 20 minutes until tender, then drain thoroughly.
- 4
Blend the celeriac with the butter and cream until silky smooth. Season well with salt, pepper and a pinch of nutmeg.
- 5
Serve the crispy duck legs on the celeriac mash with the sweet braised red cabbage alongside.
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