JAMAICAN PULLED DUCK, CREAMED CELERIAC & PARSNIP MASH
Crisp, pulled duck with beautiful creamed celeriac, all fired up with the best jerk seasoning around. The perfect dish for autumn.
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.