Red-Wine Braised Duck Legs www.chezfrancois.net
Red-Wine Braised Duck Legs www.chezfrancois.net
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  • Create Date May 13, 2026
  • Last Updated May 13, 2026

CHEZ FRANCOIS COOKING: Red-Wine Braised Duck Legs & Celeriac Mash

🇫🇷 Red-Wine Braised Duck Legs & Celeriac Mash with Chef François 👨‍🍳

Indulge in the rich, comforting flavors of France with our Red-Wine Braised Duck Legs & Celeriac Mash online cooking experience.
This elegant bistro-style dish features tender duck legs slowly braised in a luxurious red wine reduction, paired with a silky, earthy celeriac mash — the kind of unforgettable meal you’d expect in a cozy Parisian restaurant.
Perfect for anyone wanting to elevate their cooking skills from home.

Group cooking classes are limited to 10 guests. The fee is only USD 40 per person. Reserve your seat now! Click HERE for the next scheduled class

Private cooking classes can be booked at a time that suits your schedule. The fee is only  USD 89.99. Click HERE to book a 1:1 online cooking class!

LIST OF INGREDIENTS:

🦆 Ingredient Recommendation
We recommend purchasing your duck legs from:
wildforkfoods.com

Excellent frozen quality, convenient delivery, and approximately $15 for 2 duck legs.
❄️ Please remember to thaw your duck legs in the refrigerator 24 hours before class.

For the Duck:

  • 1 to 2 Duck legs per person
  • 1 tbsp of coriander seeds
  • 1 tbsp of black peppercorns
  • Salt and pepper 
  • 1 tbsp of butter 
  • 1 tbsp of olive oil 
  • 1 large onion, diced
  • 2 cloves of garlic, crushed 
  • 2 celery stalks, cubed 
  • 2 carrots, cubed 
  • 2 cloves 
  • 1 bay leaf 
  • 1 cup of red wine
  • 6 fresh tomatoes 

For the Celeriac Mash:

  • 1 celeriac bulb
  • 3 golden potatoes
  • Freshly grated nutmeg
  • Butter
  • Heavy Cream
  • Salt and pepper

LIST OF COOKWARE AND ACCESSORIES:

Parchment Paper • Kitchen Towel  • 1 Dutch Oven • 1 Small saucepan • 1 Rubber Spatula • 1 Baking Tray

Bring a French Touch to Your Lifestyle!

Chez François


The password to download the Braised Duck Legs will be provided after the class