Gnarly and crisp Jamaican style pulled duck, piled up on top of beautiful creamed celeriac and parsnip mash, it really is delicious.
The perfect pulled duck
This pulled duck recipe is so easy and with all those incredible Jamaican jerk spices, you can have a very special dish for very little effort. To make this jerk duck, you need to get yourself some really good jerk seasoning. Living in Stroud, we have the most awesome company called Tubby Tom’s just down the road. I’ve tried a few of their products and it’s fair to say, they’re absolutely epic! For this recipe I used Tom’s Bam Bam pineapple Jerk style seasoning…Oh my it’s good! (the best jerk seasoning) Rub it in really well all over the duck legs, then roast it up with a little stock in the pan. Once finished, shred it up with a pair of forks. The result is meltingly good pulled duck, with a nice crisp bark that’s beautifully spiced.
JAMAICAN PULLED DUCK, CREAMED CELERIAC & PARSNIP MASH
Jamaican Jerk Duck
- 2 large duck legs
- 2 tbsps jerk seasoning Try Tubby Tom's!
- 200 ml chicken stock
- 1 bulb garlic halved horizontally
Creamed celeriac & parsnip mash
- 1 medium celeriac peeled & chopped into 1.5cm cubes
- 2 large parsnips peeled & chopped into 1.5cm cubes
- 2 tbsps unsalted butter
- 1 tbsp flat-leaf parsley finely chopped
- 1 tbsp fresh thyme leaves
- 1 satsuma (juice & zest)
- Preaheat the oven to 170°C or 325°F.
- Rub duck legs with jerk seasoning & place in a snug fitting pan on top of the garlic. Pour in stock & cover tightly with foil or a lid. Cook for 90 minutes (turn halfway through).
- In a large saucepan of salted water, boil the celeriac & parsnip for 10-15 minutes or until tender. Strain (reserve a touch of the water) & place in food processor with butter. Blitz until silky smooth. Add a splash of reserved water to loosen if neccesary. Taste, season & keep warm.
- After 90 minutes, remove cover from duck & increase temp to 190°C. Cook for 10-15minutes until crisp (keep an eye on it so it doesn't burn). Shred each leg with a pair of forks & pile on top of mash. Squeeze over a touch of satsuma juice, sprinkle with herbs & serve with some greens.
Creamed celeriac makes for the perfect autumn side
As autumn is in full swing, I wanted a really seasonal & comforting accompaniment for the fiery pulled duck. For comfort, nothing beats mash. I’ve always got one eye on how many carbs I’m eating, so thought I’d trim a few off and swap potato for creamed celeriac. (Celeriac is a great alternative if you follow a low carb or keto diet). But low and behold, the only celeriac I could get my hands on was really tiny, doh! Instead, I mixed things up and went with creamed celeriac and parsnip mash instead. It’s silky smooth, with a buttery texture. The perfect foil for that gnarly jerk duck.
Once I’d piled up the celeriac mash with the roasted duck legs, I hit them with a squeeze of orange, orange zest and some fresh thyme & parsley. Served with some tasty greens, pulled duck and creamed celeriac must be the perfect autumn dish (although these beautiful grilled koftas are pretty close too!).
Is celeriac keto?
Well, celeriac carbs weigh in at 5.9g per 100g (according to Healthline). So if you have say 200g and keep the carbs fairly low in other meals, you should be able to enjoy celeriac mash on a keto diet. Creamed celeriac is definitely a good low carb alternative to potatoes.
What to do with celeriac?
Cooking celeriac is really straightforward. I like it best when made into a silky smooth mash, so I chop it into small cubes, then boil these for 10-15 until tender. Whizz it up with some butter or cream and perhaps a touch of stock until super silky. You could also just roast the cubes with garlic and thyme, or even pan fry large slices and serve as celeriac steaks. Those are just a few ideas to get you started.
How to prepare celeriac.
Celeriac usually comes with the roots chopped off the bottom. If not take these off before you start. Once removed, rest it on the flat surface you’re left with. Starting at the top, use a sharp knife and cut off the tough outer skin, following the curve of the celeriac. Work your way all around the celeriac from top to bottom until you’re left with nice fresh flesh inside. Here’s a video to help you out.