Celery Gratin with Pears and Duck Confit Recipe | Yummly

Celery Gratin with Pears and Duck Confit

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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.


  • 1 scoop celeriac
  • 4 confit duck leg
  • 2 pears
  • chervil
  • 20 whole milk (cl)
  • 1 tablespoon lemon juice
  • 50 grams salted butter (gr)
  • 20 grams sweet butter (gr)
  • 10 whipping cream (cl)
  • 60 Parmesan cheese (grated)
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    1. heat the duck legs in a large skillet over low heat so that the fat melts. Drain and remove the skin and bones from the thighs. Using a fork, shred the flesh. Put it in your dish (going to the oven). Add chervil (washed and dried) in small cushions. Pepper and set aside.
    2. Peel and cut the celeriac into large cubes. Put it in a large saucepan, add the milk and cover until high. Salt and cook at least 45 minutes so that it is tender. Drain well and mix the celery with the cream and salted butter (I mashed it with a fork to give it a more rustic appearance). Add the parmesan and set aside.
    3. Peel the pears, remove the heart and cut them into cubes, lemon them lightly to prevent them from blackening In a frying pan, heat the soft butter, lightly color the pears for 5 minutes.
    4. Preheat the oven to 210 °. Cover the duck flesh with the diced pears and then with the celery puree. Cook for 20 minutes so that the gratin is golden. Serve it with an endive and lamb's lettuce salad.
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