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Slow-roasted duck with celeriac remoulade
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Total Time:
2 hours 15 minutes
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
Instructions:
  • Preheat oven to 180ºC/350ºF/gas 4. Rub duck with salt and five-spice powder, place upside down on a roasting tray, roast for 1 hour. Flip duck, drain fat, roast another hour. Let duck cool. Mix crème fraîche, lemon juice, mustard, salt, and pepper. Add celeriac, pears, parsley, mix. Divide into bowls, sprinkle with parsley. Shred duck, serve with remoulade. Enjoy!

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