Duck Legs with Cherry & Red Wine Glaze and Celeriac Gratin

Method

1. 1. Preheat the oven to 160°C/140°C fan/320°F/Gas Mark 3
2. 2. Pat the duck legs dry with kitchen paper then, using a skewer, poke small holes all over the legs. Mix the salt and Chinese 5 spice together in a small bowl and rub this mixture all over the legs then arrange them on a baking tray.
3. 3. For the gratin, place the milk, cream, garlic and onion into a saucepan and place over a medium heat. Bring to just below boiling point then remove from the heat and allow to cool slightly. Remove the garlic cloves and discard then strain the milk into a jug, reserving the onions.
4. 4. In an ovenproof dish, layer the potatoes, celeriac and onions, seasoning each layer as you go, until you have used up all the ingredients. Pour the milk mixture over the top and cover the dish with tin foil then place the duck and gratin into the oven and cook both for 1 hour and 30 minutes, basting the duck in its own fat every so often.
5. 5. Whilst the duck and gratin cook, heat a drizzle of oil in a medium saucepan set over a medium heat. Saute the shallot for 2–3 minutes until soft, then add the garlic and cook for another 30 seconds.
6. 6. Pour in the red wine and bring to a simmer. Add the thyme, bay leaf, and balsamic vinegar. Let it reduce by about half, around 8–10 minutes, until slightly syrupy
7. 7. Stir in the cherry jam or redcurrant sauce and the cherries and simmer gently for 5–7 minutes.
8. 8. Add the sugar and season with salt and pepper and cook until the glaze coats the back of a spoon.
9. 9. Remove the bay leaf, thyme sprig and garlic clove and remove the pan from the heat. Stir in the butter until it melts and the sauce is silky and glossy.
10. 10. After an hour and a half, check the duck and gratin - you should be able to easily slide a knife into the gratin, ensuring the vegetables are tender and the duck should easily pull apart when checked on the outside - leave for a further 10 - 15 minutes if either needs more time.
11. 11. Turn the oven up to 220 C / 200 C fan and remove the foil from the gratin then leave both the gratin and the duck to cook for a further 10 - 20 minutes, until the top of the gratin is nicely browned and the duck is golden with crispy skin.
12. 12. Just before serving, cook the green beans in boiling salted water for 4 - 5 minutes until tender the drain and toss with a little salt and pepper and a drizzle of olive oil.
13. 13. Plate up the duck legs and pour the cherry glaze over. Serve alongside the gratin and green beans for everyone to serve themselves.

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Ingredients

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