Duck and plum casse­role

Landscape (UK) - - In the Kitchen -

Serves 4

4 duck legs

4 plums, de-stoned and halved

500g cele­riac, peeled and chopped into ap­prox­i­mately

3cm cubes

400g parsnips, peeled and chopped into ap­prox­i­mately

3cm cubes

1 tbsp corn­flour

350ml red wine

1 tbsp pink pep­per­corns sea salt and black pep­per chopped flat leaf pars­ley, to gar­nish Place the cele­riac and parsnip chunks in a large saucepan. Add three of the plums, then stir in the corn­flour. Place the duck legs on top and pour over the wine. Chop the re­main­ing plum into small pieces and sprin­kle over the duck. Sea­son with salt and pep­per, and the pink pep­per­corns. Cover with a lid, then bring to the boil. Sim­mer for 1 hr 30 mins un­til the duck is ten­der. Serve gar­nished with the pars­ley.

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