Braised Duck with Roasted Parsnips and Celeriac Remoulade
Weeknight dinner gets a tasty and seasonal with this sophisticated update of Braised Duck with Roasted Parsnips and Celeriac Remoulade.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Pepper mill
- Plate
Ingredients
- 4 duck marylands
- ¼ cup olive oil
- ¼ cup sherry vinegar
- 150g quince paste, chopped
- 2 cups chicken stock
- 1kg parsnips, peeled and halved
- Celeriac Remoulade
- 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
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