Celery Gratin With Pears And Duck Confit Recipe

Name: Celery Gratin With Pears And Duck Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Add chervil (washed and dried) in small sprigs. Pepper and set aside.
3
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..
4
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.
5
Preheat oven to 210 degrees Celsius.
6
Cover the flesh of the duck with the diced pears then with celery puree.
7
Bake for 20 minutes so that the gratin is golden.
8
Serve it with a salad of endive and lamb's lettuce.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 confit legs duck, chervil, black ground pepper, 1 celeriac, and more.

Yes, Celery Gratin With Pears And Duck Confit falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celery Gratin With Pears And Duck Confit

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