Slow-cooked Duck Legs in Port with Celeriac Gratin Recipe

Preheat the oven to 325°F (160°C).

Season the duck legs with salt and pepper.

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.

Remove the duck legs from the skillet and set aside.

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

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.

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

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.

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

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.

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