Celery Gratin with Pears and Duck ConfitOn dine chez Nanou
If you are searching for a recipe with traditional elements as well as a ton of protein, we got you covered! This recipe for Celery Gratin with Pears and Duck Confit is delcious as well as the perfect post-workout meal. Try out this recipe and see how your body responds to the added protein intake. Let us know your thoughts in the comments below. We are happy to read your comments and respond. You can also give this Celery Gratin with Pears and Duck Confit recipe a star rating.
- 4 confit (legs duck)
- ground black pepper
- 1 celery root
- whole milk (20 cl.)
- whipping cream (10 cl.)
- 70 grams salted butter
- 60 grams grated parmesan cheese
- 2 pears
- 1 tablespoon lemon juice
- 1Heat 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.
- 2Add chervil (washed and dried) in small sprigs. Pepper and set aside.
- 3Peel 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..
- 4Peel 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.
- 5Preheat oven to 210 degrees Celsius.
- 6Cover the flesh of the duck with the diced pears then with celery puree.
- 7Bake for 20 minutes so that the gratin is golden.
- 8Serve it with a salad of endive and lamb's lettuce.