(pic­tured page 122)

NZ House & Garden - - GATHERINGS -

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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.