Ingredients

For 4

Confit duck thighs
Creamy cooked celeriac with mascarpone and Parmesan
1 onion
1 sprig thyme
Grated Gruyère
Salt/Pepper

Recipe

Heat the duck thighs (in a double saucepan: 30 minutes at 100°C starting with hot water).
Remove and drain the duck pieces. Remove the skin and bones and shred the flesh.
Heat the creamy celeriac in the microwave for 5 minutes at 900W.
Caramelise the finely chopped onion. Mix with the duck and add the thyme leaves, then season.
Heat up for 2 minutes in a pan.
Divide the mixture between 4 jars, cover with creamy celeriac, and sprinkle on the grated Gruyère.
Brown for 3 minutes under the oven grill (240°C).
Serve hot.

This rustic and authentic recipe combines shredded confit duck with a very flavourful celeriac purée. Bake in the oven until golden brown and serve with a crisp salad: Little Gem, chicory or Carmine chicory.

Hubert - culinary advisor Routhiau Group