SLOW-COOKED DUCK LEGS IN PORT WITH CELERIAC GRATIN
A cross between confit and a casserole, this slow-braised duck dish is served with a dauphinoise-like potato bake
Provided by James Martin
Categories Main course
Time 2h45m
Number Of Ingredients 19
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the duck legs in a flameproof casserole set over a medium heat. Brown all over, then remove from the casserole and set aside. Pour off all but 1 tbsp of the fat, leave more fat in the pan if you are doubling or tripling (save the drained fat for your Christmas roasties). Add the carrots and onion to the casserole and cook for 5-10 mins or until starting to caramelise. Stir in the flour and cook for 1 min more. Return the duck along with the remaining ingredients. Bring to a simmer, then cover with a lid and put in the oven for 2 hrs.
- Meanwhile, prepare the gratin. Put the milk, cream, garlic and rosemary in a pan set over a low heat. Bring to a gentle simmer for 5 mins, then remove from the heat and leave to infuse for 30 mins. Grease 2 ramekins (about 8cm diameter, 5cm deep). Arrange the celeriac and potato slices in the ramekins, seasoning the layers as you go. Remove the garlic and rosemary from the milk, pour over the veg, then dot with butter. Cover tightly with foil and bake with the duck for 1½ hrs.
- Once cooked, remove the duck and gratins from the oven. To freeze the duck, cool, then pack into a freezer container, pushing the duck under the sauce. If it doesn't cover it, lay cling film on top. Use within 2 months. Thaw in the fridge, then reheat in the casserole and complete from Step 4. Increase oven to 220C/200C fan/gas 7. Put a heavy can on top of each foil-wrapped gratin and stand for 15-20 mins, or chill like this until needed. Once pressed, turn the gratins out onto a baking tray, sprinkle with a little Parmesan and bake for 20 mins until golden.
- Meanwhile, remove the duck legs from the casserole, strain the cooking liquid into a clean pan and bring to a rapid boil. Reduce the sauce by half until thickened and glossy. Add the duck legs and heat through. Put a duck leg on each plate with a little sauce spooned over the top. Serve with the gratins and seasonal veg.
Nutrition Facts : Calories 841 calories, Fat 50 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1.4 milligram of sodium
CHEESY CELERIAC, LEEK & ROSEMARY GRATIN
Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn't go amiss
Provided by Good Food team
Categories Side dish
Time 2h
Number Of Ingredients 8
Steps:
- Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
- Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
- Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.
Nutrition Facts : Calories 314 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
CELERIAC GRATIN
This dish could be called scalloped celeriac; replace potatoes with celeriac.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Butter a 1 1/2-quart gratin dish. Scatter shallots over bottom of dish. Trim celeriac by cutting off bottom and top, then cutting off thick outer layer with a sharp knife. Cut into 1/4-inch slices and then julienne. Arrange evenly in gratin dish. Sprinkle thyme leaves over celeriac.
- In a small bowl, whisk together cream, mustard, nutmeg, and salt and pepper. Pour over celeriac and sprinkle with cheeses. Cover with foil and bake for 20 minutes.
- Remove foil and continue baking until top is brown and bubbly and cream is thickened and reduced, about 20 more minutes. Let cool for 10 minutes and serve.
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- Bring the cream with the milk and nutmeg to the boil, let it bubble for a couple of minutes. Add the pressed garlic and simmer for further two minutes. Turn the heat right down and add ¾ of the grated cheese. Simmer for a minute, season with salt and pepper then let it cool down a little.
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- Put the cream, milk and crushed garlic into a pan and bring to the boil. Season and add the celeriac, mixing well.
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- Pour the double cream and milk into a medium pan. Peel and bash the garlic, add to the pan with the shallot, spices, salt, and bay leaves. Bring just to the boil, cover and infuse for 30 minutes. Strain.
- Preheat the oven to 180°C, fan 160°C, gas 4. Slice the celeriac and potatoes into 3mm thick pieces; use a mandoline if you have one.
- Pour enough of the infused cream into the bottom of a buttered 18cm x 22cm ovenproof dish to cover it in a very thin layer. Add alternate layers of sliced celeriac and potatoes, drizzling with some of the cream in between, and pressing down occasionally.
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- Potato, Leek, and Celeriac Soup. Celeriac is one of those magical root vegetables that works perfectly in soup, like this Potato, Leek, and Celeriac Soup by Molly Ashworth.
- Mashed Potatoes and Celery Root. You’ve probably tried blending cauliflower with potatoes for a lighter dish. Now it’s time to try Cathy Elton‘s Mashed Potatoes and Celery Root.
- Root Veggie au Gratin. Change up your usual menu rotation by trying a bunch of new veggies. Molly Patrick‘s Root Veggie au Gratin combines celeriac, rutabagas, parsnips, and turnips for a healthy and delicious casserole.
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