Red wine braised duck legs with prunes, thyme and smashed celeriac

This red wine braised duck legs recipe offers rich, tender duck slow-cooked alongside sweet prunes and aromatic thyme. Paired with creamy, garlicky smashed celeriac, it’s a decadent yet comforting dish perfect for a special dinner or cosy meal.

By Jess Shadbolt
From Saturday Kitchen

This duck recipe earns a Nutri-Score D, reflecting its rich fat content from the duck and bacon, balanced by nutrient-dense vegetables and garlic.

Method

1. Prepare the duck legs: Preheat the oven to 220C/200C Fan/Gas 7. Season the duck legs with salt and pepper and bring to room temperature.
2. Render duck skin: Place duck legs skin side down in a heavy, large, lidded pot over medium-low heat. Cook gently for about 30 minutes to render fat and brown skin without burning. Increase heat briefly to brown skin further if needed.
3. Sear duck flesh: Flip legs and cook flesh side for 3 minutes until chestnut brown. Transfer legs to a tray.
4. Cook bacon: Reduce heat to medium-low. Add chopped bacon to pot, stir gently to render fat without browning. Remove bacon with slotted spoon and add to tray with duck legs, discarding most fat except a thin layer.
5. Sauté shallots and aromatics: Add shallots to pot. Cook for 5 minutes until softened but not browned. Add thyme and sliced garlic, cooking 2-3 minutes.
6. Braise duck legs: Return duck legs, bacon, and juices to pot. Add red wine and chicken stock to cover legs three-quarters, leaving skin just above liquid. Bring to simmer, cover with baking paper and lid, and place in oven. Braise 45 minutes until meat is cooked but firm.
7. Add prunes and continue braising: Remove pot from oven, add prunes, return legs and juices. Cover again and braise for another hour until meat is very tender. Rest legs for 15 minutes after cooking.
8. Spoon off excess fat: Before serving, remove excess fat from surface of braising liquid. Adjust seasoning with salt and pepper.
9. Make confit garlic: Place peeled garlic cloves in a small saucepan with olive oil. Poach gently on low heat for 30-40 minutes until soft. Drain and set aside.
10. Prepare celeriac: Season celeriac cubes with salt and let sit 10 minutes to draw out moisture. Heat olive oil in sauté pan over medium-high heat. Add celeriac, cook without stirring 2 minutes for colour, then stir and cook 2 more minutes.
11. Slow cook celeriac: Lower heat and cover pan with baking paper. Cook for 40 minutes stirring every 5 minutes, until very soft without burning.
12. Mash celeriac: Remove baking paper. Roughly mash celeriac, leaving texture. Mix in confit garlic and butter. Season with salt and pepper to taste. Remove from heat and cool slightly.
13. Serve: Plate smashed celeriac, top with duck legs and generous spoonful of prune and bacon sauce.

Suggested Wine Pairing

• Louis Jadot Beaujolais Villages: A fruity, light red wine with fresh berry notes that complements the duck’s rich flavour and prunes with grace.
• Marks & Spencer Merlot: Smooth and soft, this red lends depth without overpowering the complex braised sauce.
• Majestic Pinot Noir: Elegant and medium-bodied with subtle earthiness that pairs well with thyme and smoky bacon.

What can you serve with this

1. Wilted Kale: Adds a slightly bitter contrast and vibrant green colour to the plate.
2. Roasted Root Vegetables: Earthy and sweet, they echo the warm tones of the braised duck.
3. Crusty Bread: Perfect for soaking up the delicious prune and bacon sauce.
4. Red Cabbage Slaw: Provides crunchy texture and fresh acidity to balance richness.
5. Garlic Butter Green Beans: Adds aroma and a slight crunch to complement the creamy celeriac.

FAQs for Red Wine Braised Duck Legs

• Can I use duck breasts instead of legs? Yes, but the cooking time will be shorter and the texture different.
• How do I know when the duck is cooked? The meat should be tender but not falling off the bone after the braising time.
• Can I prepare the duck ahead? Yes, the dish often tastes better the next day once flavours meld.
• Is the recipe suitable for egg-free and nut-free diets? Yes, it contains no eggs or nuts.
• Can I freeze leftovers? Yes, but freeze separately from the celeriac for best texture.
• What is the best wine for this recipe? Fruity Beaujolais or soft Merlot work well alongside the rich flavors.

Nutri-score Health Check

This recipe scores a Nutri-Score of D, reflecting a rich dish with moderate protein but higher fat content from duck and bacon.

Positive Factors

• Duck legs provide rich protein and essential nutrients.
• Celeriac offers fibre and vitamins, making the dish more balanced.
• Confit garlic enhances flavour naturally without added salt.

Negative Factors

• Fat from duck skin and bacon increases the calorie and fat content.
• Long cooking times may break down textures but retain richness.

This score is automatically generated based on ingredients and serves as a nutritional guideline.