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Slow-cooked duck legs in Port with celeriac gratin


Slow-cooked duck legs in Port with celeriac gratin Recipe

Ingredients:
  • 2 duck legs
  • 2 carrots , roughly chopped
  • 1 small onion , roughly chopped
  • 1 tbsp plain flour
  • 1 bay leaf
  • 1 star anise
  • 2 cloves
  • 2 strips orange skin (with a potato peeler)
  • 150ml port
  • 500ml chicken stock
  • 100ml milk
  • 100ml double cream
  • 1 garlic clove , squashed
  • 1 rosemary sprig
  • 25g butter , plus extra for greasing
  • small celeriac (about 100g), quartered and thinly sliced
  • 1 small potato , thinly sliced
  • grated Parmesan , for sprinkling
  • seasonal vegetables , to serve
Directions:
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