Duck and plum casserole
4 duck legs
4 plums, de-stoned and halved
500g celeriac, peeled and chopped into approximately
400g parsnips, peeled and chopped into approximately
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.