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Duck
Duck leg with celeriac and apples

Duck leg with celeriac and apples

Name: Duck leg with celeriac and apples
Yield: Serves 6
Cuisine: British recipes
Ingredients: 6 large free-range duck legs; 1 small celeriac (about 600g), peeled and cut into rough 2cm chunks; 3 eating apples, cores removed and each apple cut into 6 wedges; 2 large or 3 small red onions, cut into 6 wedges through the root; 50ml olive oil; 5 fresh sage sprigs, plus extra leaves for serving

Easy
October 2011

Easy
October 2011

Test kitchen approved

Serves 6
10 minutes to make, 1 hour to cook

This duck recipe is a simple one-tray roast and guaranteed to satisfy the urge for British comfort food.

Try our roast duck breasts with prunes and armagnac for another duck dish with a difference.

Nutrition: per serving

Calories: 406kcals
Fat: 34.7g (8.9g saturated)
Protein: 11.8g
Carbohydrates: 11.4g (10g sugars)
Fibre: 7.1g
Salt: 0.4g

Nutrition: per serving

Calories: 406kcals
Fat: 34.7g (8.9g saturated)
Protein: 11.8g
Carbohydrates: 11.4g (10g sugars)
Fibre: 7.1g
Salt: 0.4g

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Ingredients

6 large free-range duck legs
1 small celeriac (about 600g), peeled and cut into rough 2cm chunks
3 eating apples, cores removed and each apple cut into 6 wedges
2 large or 3 small red onions, cut into 6 wedges through the root
50ml olive oil
5 fresh sage sprigs, plus extra leaves for serving

Method

Preheat the oven to 200°C/fan180°C/gas 6. Put all the ingredients in a roasting tray and mix to coat. Arrange the duck legs skin-side up and season everything well.
Roast for 30 minutes, then remove and carefully pour off any excess fat (keep it for roast potatoes another time). Return the tray to the oven and cook for 30 minutes more until the veg are soft and the duck is cooked through. Serve with the extra sage leaves scattered over.