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- Cuisine: French
- Prep Time: 20 min(s)
- Cook Time: 2 hr(s) 30 min(s)
- Serves 4
Lovers of French fare will find much to relish at Melbourne's Chez Bob. The owner, Jean-Paul Tranquille, is constantly working on his menu. In this podcast, he presents one of the most popular dishes at his restaurant – duck confit on a bed of celeriac remoulade.
Ingredients
4 duck legs600g duck fat (enough to cover the legs)
Beef glaze
Extra virgin olive oil
Celeriac remoulade
2 egg yolks
2 tbsp Dijon mustard
Salt and pepper, to taste
40ml vegetable oil
3 drops lemon juice
1 celeriac, washed, peeled
Fresh chopped herbs
Preparation
Pat the duck marylands dry with paper towel. Salt and season the duck. Cover with plastic wrap and place in the fridge overnight.To make the celeriac remoulade, combine the egg yolks, mustard, salt and white pepper in a bowl. Whisk vigorously and gradually add the oil until the mayonnaise is thick and creamy. Stir in the lemon juice. Set aside.
Finely grate the celeriac. Fold this through the mayonnaise, and season to taste with salt and pepper. Add your favourite chopped fresh herbs (such as chives or chevril).
In a heavy based pot, melt the duck fat. Add the duck and slow cook for approximately 2 hours or until the flesh is tender and falls off the bone. Remove the duck and transfer to a baking tray. Cook in oven at 180°C until the skin is crisp.
Remove from oven. Shred the duck meat and chop the skin into matchstick-sized strips.
To serve, make a bed of celeriac remoulade on serving plates. Add the duck and top with the skin. Warm a beef glaze with extra virgin olive oil in a small pan over low heat. Drizzle the liquid over the duck to serve.
(Please note the pictured dish is the Maryland piece whole as an alternate serving suggestion.)
If you enjoyed this Duck confit and celeriac remoulade recipe then browse more French recipes, meat recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
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Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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