Confit of Duck, Potato, Celery and Parmesan Gratin with a Hazlenut Jus

CHEF

CHEF

Premium Supplier 12th August 2014

Confit of Duck, Potato, Celery and Parmesan Gratin with a Hazlenut Jus

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following confit of duck recipe a try? Serves 10.

Ingredients

  • Ingredients
  • 50g CHEF Jus de Canard
  • 1L water
  • 2kg duck legs confit
  • 30g finely chopped shallot
  • Finely chopped Garlic
  • 30g butter
  • 100g finely chopped onion
  • 70g chopped hazelnuts
  • 800g potato
  • 800g celery
  • Nutmeg EA
  • 40cl milk
  • 40cl cream
  • 50g grated parmesan
  • Thyme sprigs

Method

Method
Cook the chopped shallots in butter until slightly golden, add the thyme, garlic, ¼ of the hazelnuts and toss for a few minutes. Prepare 1 Lt of CHEF Jus de Canard (prepared following on pack instruction) and cook for 20 mins on a low heat.
Strain, adjust seasoning and set aside.
Dry the confit of duck legs, remove the skin and separate the meat from the bones.
Cook the onion with a bit of duck fat until slightly golden. Add the duck meat and mix with some of the jus.
Finely slice the potatoes and the celery.
Decant the potatoes and celery in buttered oven dishes. Cover with the milk and cream seasoned with salt, pepper and nutmeg. Cook in the oven for 1hour at 170C.
Sprinkle the parmesan on top and bake until golden.
Using round moulds, plate the shredded duck meat. Add a portion of
gratin on each plate and a generous portion of the hazelnut jus.