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£1.10/kgPlease 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.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 3,410kJ/ 817kcals |
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Fat | 42g |
Saturated Fat | 15g |
Carbohydrates | 65g |
Sugars | 27g |
Fibre | 8.7g |
Protein | 33g |
Salt | 0.6g |
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