Glazed slowroasted duck with swede & potato mash

Name: Glazed slowroasted duck with swede & potato mash
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4
Ingredients: 1 large onion, thinly sliced; 2 sticks celery, roughly chopped; 20 g pack thyme sprigs; 3 clove/s garlic, skin on, smashed with a rolling pin; 440 g packs duck legs; 1 small swede, peeled and cut into small chunks; 1 kg Essential Potatoes, peeled and roughly cut into small chunks; 40 g butter; 1 bunch salad onions, thinly sliced; 250 ml chicken stock, chilled or from a pouch; 150 ml red wine; 3 tbsp Bonne Maman Blackcurrant Conserve; 2 tsp red or white wine vinegar; Seasonal greens, to serve

This is such an easy alternative to a traditional Sunday lunch. There’s no carving and slowcooked duck legs are always tender. Serve with any seasonal green vegetables.

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook2 hrs
Total time2 hrs 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 large onion, thinly sliced
2 sticks celery, roughly chopped
¼ x 20g pack thyme sprigs
3 clove/s garlic, skin on, smashed with a rolling pin
2 x 440g packs duck legs
1 small swede, peeled and cut into small chunks
1kg Essential Potatoes, peeled and roughly cut into small chunks
40g butter
1 bunch salad onions, thinly sliced
250ml chicken stock, chilled or from a pouch
150ml red wine
3 tbsp Bonne Maman Blackcurrant Conserve
2 tsp red or white wine vinegar
Seasonal greens, to serve

Method

Preheat the oven to 220ºC, gas mark 7. Scatter the onion, celery, thyme and garlic into a roasting tin and place the duck on top, skin-sides up. Roast for 20 minutes. Reduce the temperature to 150ºC, gas mark 2 and roast for a further 1½ hours, covering with foil if the duck starts to overbrown.
Cook the swede in a large saucepan of boiling, salted water for 5 minutes. Add the potatoes and cook for 20 minutes more or until tender. Drain in a colander and return to the saucepan. Mash well with the butter, salad onions, some salt and plenty of pepper.
Transfer the duck legs to a separate dish and return to the switched-off oven to keep warm. Add the stock, wine, blackcurrant conserve and vinegar to the roasting tin and cook on the hob, stirring until the conserve has dissolved. Bring to the boil and cook for at least 5 minutes until thickened and turning syrupy.
Strain the glaze through a sieve into a warmed jug. Pile the mash onto plates and top with the duck. Serve drizzled with the glaze and seasonal greens on the side.

Cook’s tip

The swede and potato mash makes a comforting, wintry accompaniment. If you prefer, replace the swede with celeriac or parsnips. Or if roast potatoes are a Sunday roast essential, they would work well too.