Braised duck legs with blackberries and celeriac mash recipe | Sainsbury`s Magazine
Our braised duck legs with blackberries and celeriac mash recipe is wonderful for a special occasion or autumnal Sunday lunch
Ingredients
- 4 duck legs
- 80g smoked cubetti di pancetta
- 6 echalion shallots, peeled and halved lengthways
- 2 garlic cloves, finely sliced
- 1 tbsp plain flour
- 150ml red wine
- 250ml chicken stock
- 3-4 sprigs rosemary
- 225g blackberries
- 260g young spinach
- 1 celeriac (approximately 600g in weight), peeled and cut into 2cm dice
- 750ml whole milk
- 100g Stilton, crumbled
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