Twice Cooked Duck with Celeriac Salad

Cook time -
Servings 4


4 duckling legs
2 tbs. olive oil
1 onion, diced
4 cloves garlic, sliced
1 tsp. fennel seeds
500 ml white dry wine
2L chicken stock
Salt and pepper

150 g celeriac, julienned
1 tbs. baby capers
1 tsp. lemon Zest
1 tsp. lemon juice
3 parsley leaves, chopped
2 tbs. good quality whole egg mayonnaise, homemade or jar is fine
1 teaspoon white wine vinegar
Parsley leaves to garnish

Twice Cooked Duck with Celeriac Salad


Pre heat the oven to 160C.

To make the braising liquor sauté the onion and garlic until caramelized – 8-10 minutes in a large pot. Now add the fennel seeds, toast for 2 -3 minutes and deglaze with the wine. Bring to the boil and then add the chicken stock, bring back up to the boil and season.

Add the duck (making sure each piece is submerged in liquor) and let it come back up to the boil, when its does put the lid on the pot and place it into oven for 2 hours to braise.

Remove from the braising liquor and when cool enough to touch and carefully remove the meat from the bones. Fold the duck into a neat square sized parcel and refrigerate pressing lightly to hold together as it cools.

For the remoulade, combine the celeriac, capers and parsley then add the mayonnaise and the white wine vinegar until well combined, season with salt and pepper.

In a hot non-stick pan sear the deboned legs skin side down until golden brown.

Serve with the remoulade and garnish with fresh parsley leaves.