Star Anise Orange Braised Duck Legs With Celeriac Mash
Ingredients
- 4 duck legs
- 50 g plain flour
- 1 tbsp. olive oil
- 2 fennel bulbs (about 400g total), trimmed and cut into quarters through the root
- 1 onion, roughly chopped
- 3 small oranges
- 2 tbsp. orange liqueur, we used Cointreau
- 2 tbsp. red wine vinegar
- 1 1/2 tbsp. balsamic vinegar
- 25 g butter
- 400 mL chicken stock
- 6 whole star anise
- 1kg celeriac, peeled and cut into rough 2cm pieces
- 150 mL crème fraîche
- 1 tsp. Dijon or wholegrain mustard
- Small handful parsley, leaves picked and roughly chopped, plus extra to garnish
Instructions
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