Roasted duck legs with celeriac

Ingredients

• 2 duck legs
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• 1/2 tsp ground nutmeg
• 8 whole shallots, peeled
• 3 large garlic cloves, slivered
• Fresh thyme
• 1 cup red wine
• 1 cup chicken broth
• 1 celeriac, peeled and diced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper
• Water

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Preparation

• Preheat the oven to 350 Degrees. Season the duck legs with the salt, ginger, coriander and nutmeg. Place the legs in a baking pan and scatter the shallots, slivered garlic and thyme over the top. Roast for 1 hour. Remove from oven and pour off the accumulated duck fat, reserving 2 tablespoons. Pour 1/2 cup of wine over the duck legs and return to oven for 20 minutes. In the meantime, blend the remaining wine with the duck fat and reduce the liquid by two thirds. Add the chicken broth and simmer until reduced by half. Salt and pepper. Keep warm.
  
  Saute the celeriac, thyme and garlic in the butter and oil until slightly brown. Add about 6 tablespoons of water and simmer for 30 minutes. Coarsely, mash with a fork. Serve with duck.