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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.






Skill level

Average: 3.5 (8 votes)


  • 4 duck legs
  • 600 g 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
  • 40 ml vegetable oil
  • 3 drops lemon juice
  • 1 celeriac, washed, peeled
  • fresh chopped herbs


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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 whole maryland piece, as an alternate serving suggestion.)