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Slow-cooked Duck Legs in Port with Celeriac Gratin Recipe

Slow-cooked Duck Legs in Port with Celeriac Gratin Recipe

Photos of Slow-cooked Duck Legs in Port with Celeriac Gratin Recipe

How To Make Slow-cooked Duck Legs in Port with Celeriac Gratin

Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.

Preparation: 20 minutes
Cooking: 3 hours
Total: 3 hours 20 minutes



  • 4 duck legs
  • 2 cups of port wine
  • 4 sprigs of thyme
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 2 cups of chicken broth
  • Salt and pepper to taste
  • 1 celeriac, peeled and thinly sliced
  • 2 cups of heavy cream
  • 1 cup of grated Gruyere cheese


  1. Preheat the oven to 325°F (160°C).

  2. Season the duck legs with salt and pepper.

  3. Heat a large, oven-safe skillet over medium-high heat. Place the duck legs skin side down and cook until browned, about 5 minutes. Flip the legs and cook for an additional 5 minutes.

  4. Remove the duck legs from the skillet and set aside.

  5. In the same skillet, add the port wine, thyme, onion, and garlic. Bring to a boil and let it simmer for 5 minutes.

  6. Add the chicken broth and return the duck legs to the skillet, skin side up. Cover the skillet with foil or a tight-fitting lid.

  7. Transfer the skillet to the preheated oven and cook for 2 hours, or until the duck legs are tender.

  8. Meanwhile, prepare the celeriac gratin. In a large bowl, combine the celeriac, heavy cream, grated Gruyere cheese, salt, and pepper. Stir well to coat the celeriac slices.

  9. Grease a baking dish and layer the celeriac mixture in it.

  10. After the duck legs have cooked for 2 hours, remove the foil or lid from the skillet and increase the oven temperature to 375°F (190°C). Place the celeriac gratin in the oven and bake for 45 minutes, or until the top is golden and bubbly.

  11. Serve the slow-cooked duck legs with the celeriac gratin.


  • Calories : 682kcal
  • Total Fat : 44g
  • Saturated Fat : 25g
  • Cholesterol : 210mg
  • Sodium : 765mg
  • Total Carbohydrates : 22g
  • Dietary Fiber : 3g
  • Sugar : 4g
  • Protein : 39g
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