Roasted Duck Legs with Wine Sauce, Shallots and Celeriac

What I wanted to serve with the duck legs was yams but I neglected to go to the market yesterday.   Luckily, I found this moon rock-looking celeriac in the Carrefour City and since I like celeriac, I was good to go!

The duck turned out really crispy and the shallots and celeriac were the perfect foils.

An easy preparation, you just season the duck, put into a baking pan and scatter garlic, thyme and shallots on and around.

Roasted Duck Legs with Wine Sauce and Celeriac

2 duck legs

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground coriander

1/2 tsp ground nutmeg

8 whole shallots, peeled

3 large garlic cloves, slivered

Fresh thyme

1 cup red wine

1 cup chicken broth

1 celeriac, peeled and diced

1 tbsp olive oil

1 tbsp butter

1 tbsp fresh thyme, chopped

2 cloves garlic, minced

Salt and pepper

Water

Preheat the oven to 350 Degrees.  Season the duck legs with the salt, ginger, coriander and nutmeg.    Place the legs in a baking pan and scatter the shallots, slivered garlic and thyme over the top.  Roast for 1 hour.   Remove from oven and pour off the accumulated duck fat, reserving 2 tablespoons.   Pour 1/2 cup of wine over the duck legs and return to oven for 20 minutes.  In the meantime, blend the remaining wine with the duck fat and reduce the liquid by two thirds.   Add the chicken broth and simmer until reduced by half.   Salt and pepper.  Keep warm.

Saute the celeriac, thyme and garlic in the butter and oil until slightly brown.   Add about 6 tablespoons of water and simmer for 30 minutes.  Coarsely, mash with a fork.   Serve with duck.

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