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duck chervil black ground pepper celeriac milk salt whipping cream butter Parmesan cheese pears lemon juice
Viewed: 56 - Published at: 5 years agoIngredients
- 4 confit legs duck
- chervil
- black ground pepper
- 1 celeriac
- whole milk 20 cl.
- salt
- whipping cream 10 cl.
- 4 15/16 tablespoons salted butter
- 5/8 cup grated Parmesan cheese
- 2 pears
- 1 tablespoon lemon juice
Method
- Heat up the duck legs in a large skillet over low heat so that the fat melts. Drain them and remove the skin and bones from the legs. With a fork fray the flesh. Put it in your ovenproof gratin dish.
- Add chervil (washed and dried) in small sprigs. Pepper and set aside.
- Peel and cut the celeriac into large cubes. Put it in a large saucepan, add the milk, and cover up to height. Salt and cook for at least 45 minutes till it becomes tender. Drain well and mix the celery with cream and 50 grams of salted butter (I mashed with a fork to give it a more rustic appearance). Add the parmesan cheese and set aside..
- Peel the pears, remove the core and cut into cubes. Lightly cover them with lemon juice to prevent them to blacken. In a frying pan, heat 20 grams of soft butter, and lightly brown the pears for 5 minutes.
- Preheat oven to 210 degrees Celsius.
- Cover the flesh of the duck with the diced pears then with celery puree.
- Bake for 20 minutes so that the gratin is golden.
- Serve it with a salad of endive and lamb's lettuce.
