Slow-cooked duck legs in Port with celeriac gratin

Malzemeler

• Malzemeler
• 1 adet bay leaf
• 25 g butter
• 2 g carrots roughly chopped
• 500 ml chicken stock
• 1 g crushed garlic clove
• 100 ml double cream
• 500 g duck legs
• 30 g Grated Parmesan Cheese
• 100 ml milk
• 1 onion
• 2 çay kaşığı orange zest
• 1 yemek kaşığı plain flour
• 150 ml Port wine
• 1 çay kaşığı rosemary sprig
• 2 lt s
• 400 g seasonal vegetables
• 200 g small celeriac
• 1 g small potato slices
• 1 çay kaşığı Star Anise