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

Method

1. 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. 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. 3

   Peel and cube the celeriac, boil in salted water for 20 minutes until tender, then drain thoroughly.

4. 4

   Blend the celeriac with the butter and cream until silky smooth. Season well with salt, pepper and a pinch of nutmeg.

5. 5

   Serve the crispy duck legs on the celeriac mash with the sweet braised red cabbage alongside.