Confit of Duck with Celeriac Puree

Cook Time 45 minutes

Servings 4

Ingredients

4 confit of duck legs

¼ cup port

6 small French shallots, halved

1 cup chicken stock

½ celeriac, cut into 4cm cubes

500ml milk

Salt & pepper

Method

For the puree, add celeriac, milk and a pinch of salt into a pot and bring to boil. Turn down to medium and cook for 15 minutes or until the celeriac is tender. Strain and blend until smooth. Keep warm.

Preheat oven to 190°C.

Place duck legs into a tray with shallots and port and heat the confit duck legs in the oven for 15-20 minutes.

Remove duck from tray and rest. Place the tray on the stovetop. Add the stock and bring it to a boil.

Serve a dollop of puree with the duck and a drizzle over the sauce.