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.