Braised Duck with Roasted Parsnips & Celeriac Remoulade. Weeknight dinner gets a tasty and seasonal, sophisticated update.
Braised Duck with Roasted Parsnips & Celeriac Remoulade
4 duck marylands
¼ cup olive oil
¼ cup sherry vinegar
150g quince paste, chopped
2 cups chicken stock
1kg parsnips, peeled and halved
¼ cup mayonnaise
2 tbsp white wine vinegar
1 small celeriac, thinly sliced
4 white cabbage leaves, thinly sliced
4 red radishes, thinly sliced
1 tbsp chives, chopped
2 tbsp baby capers
2 tbsp flat-leaf parsley, chopped
- Preheat the oven to 160°C. Season duck with salt and freshly ground black pepper. Heat 1 tbsp of oil in a large pan with lid, cook duck for 3-4 minutes each side or until lightly browned. Remove from pan. Add sherry vinegar to the pan and cook, scraping the bottom, for 1-2 minutes or until slightly reduced. Add quince paste and stir until melted and combined. Add stock and 1 cup water and return duck to pan. Cover, transfer to the oven and cook for 2 hours, turning once, until duck is tender.
- Remove duck from the pan and place the pan over medium heat, bring sauce to the boil and cook for 5 minutes or until thick and syrupy. Return duck to the sauce and set aside.
- Increase oven temperature to 200°C. Place parsnips and remaining oil on a baking tray, season and mix to coat. Roast for 35-40 minutes or until golden and tender.
- To make the remoulade, place mayonnaise and vinegar in a large bowl and whisk to combine. Place celeriac, cabbage, radish, chives and capers and parsley in the bowl, season to taste and toss to coat.
- Place parsnips on a plate, top with duck and sauce. Serve with remoulade on the side.