Slow-Braised Duck Legs with Celeriac and Zucchini
Duck legs provide complete protein as they slowly cook over zucchini and celeriac, then brown until richly crisp. The vegetables are mashed with sour cream, dill, and garlic for a juicy, textured finish.
Peel the celery root (200 g) and courgettes (600 g), cut them into large pieces, and place them in the air fryer basket. Season the vegetables and drizzle them with part of the olive oil (60 g).
Season the duck legs (500 g) with salt and black pepper, coat them generously with the remaining olive oil, and place them over the vegetables. Pour the water (150 g) into the bottom of the air fryer, then cook in the air fryer at 150 °C for 2 hours, turning the legs every 30 minutes.
Remove the vegetables, increase the temperature to 200 °C, and finish the duck legs for 20 more minutes.
Chop the dill (20 g) and garlic (6 g). Add them to the vegetables with the sour cream 30% (100 g), remaining oil, salt (to taste), and black pepper (1 g). Mash the vegetables with a fork until chunky and mix.
Plate the duck legs, add the mashed courgettes and celery root, and garnish with dill.
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