Photo: Atharva Tulsi
Slow-cooked duck legs in Port with celeriac gratin
19 ingredients
Serves 2
openrecipes
A cross between confit and a casserole, this slow-braised duck dish is served with a dauphinoise-like potato bake
Estimated Nutrition (whole recipe, rough)
1798
Calories
89g
Protein
80g
Fat
180g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Star Anise | not in our table | 0 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 duck legs
- 2 carrots , roughly chopped
- 1 small onion , roughly chopped
- 1 tbsp plain flour
- 1 bay leaf
- 1 star anise
- 2 cloves
- 2 strips orange skin (with a potato peeler)
- 150ml port
- 500ml chicken stock
- 100ml milk
- 100ml double cream
- 1 garlic clove , squashed
- 1 rosemary sprig
- 25g butter , plus extra for greasing
- ¼ small celeriac (about 100g), quartered and thinly sliced
- 1 small potato , thinly sliced
- grated Parmesan , for sprinkling
- seasonal vegetables , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes