Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 4 duck legs dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper on all sides.

2. 2

   Heat 2 tablespoons duck fat in a large Dutch oven over medium-high heat, then sear the seasoned 4 duck legs skin-side down for 8-10 minutes until golden brown and crisp, then flip and sear for another 3-5 minutes, removing the duck to a plate and draining off excess fat, leaving about 2 tablespoons in the pot.

3. 3

   Add 1 medium chopped onion and 4 minced garlic cloves to the pot, sautéing for 3-4 minutes until softened, then stir in 1 tablespoon crushed juniper berries, 2 sprigs fresh thyme, and 2 bay leaves, cooking for 1 minute until fragrant.

4. 4

   Deglaze the pot with 1 cup dry white wine, scraping up any browned bits from the bottom, then pour in 2 cups low-sodium chicken broth and bring the liquid to a simmer.

5. 5

   Return the seared 4 duck legs to the Dutch oven, ensuring they are partially submerged in the liquid, then cover tightly and braise in a preheated 325°F (160°C) oven for 2 to 2.5 hours, or until the duck is very tender and falling off the bone.

6. 6

   While the duck braises, peel and chop 1 large celeriac into 1-inch cubes, then boil the celeriac in salted water for 15-20 minutes until very tender.

7. 7

   Drain the cooked 1 large celeriac, transfer to a food processor or use a potato masher, add 1/2 cup heavy cream and 2 tablespoons unsalted butter, then blend or mash until smooth, seasoning with salt and pepper to taste.

8. 8

   Serve the braised 4 duck legs immediately with the creamy 1 large celeriac purée, garnished with 2 tablespoons chopped fresh dill.