ROAST DUCK WITH CELERIAC & B EE TRO OT REMOULADE
(pictured page 122)
The decadence of roast duck with the fresh creaminess of the remoulade is a truly delicious pairing. Crème fraiche in the dressing helps to lighten things and cut the richness of the duck and salad, as does a good squeeze of lemon – and don’t forget a scattering of seasonal greens.
For the duck: 4-6 duck legs Olive oil Remoulade:
250g celeriac, peeled and cut into matchsticks Squeeze of lemon juice 200g beetroot, peeled and cut into matchsticks 4 heaped tablespoons good-quality mayonnaise 2 tablespoons Dijon mustard 2 tablespoons crème fraiche 2 tablespoons chopped parsley 1 tablespoon pumpkin seeds, lightly toasted 1 tablespoon sunflower seeds, lightly toasted Mixed salad greens to serve Heat oven to 180°C. Place duck legs on a baking dish, drizzle with olive oil and sprinkle with salt and pepper. Roast for 50 minutes or until cooked then set aside, loosely covered with foil to keep warm.
While duck is cooking, make the remoulade. Place celeriac in a bowl with lemon juice and toss to coat (to prevent it discolouring). Add the beetroot.
In another bowl, combine mayonnaise, mustard, crème fraiche and parsley. Spoon mixture over the shredded vegetables and very lightly mix. Take care not to overmix or the vegetables will go pink.
To serve, place duck on warmed plates, spoon some remoulade on the side then sprinkle with the toasted seeds and some salad greens. Serve while the duck is still warm. Serves 4-6