Celeriac and Walnut-topped Gratin with Duck
Celeriac and Walnut-topped Gratin with Duck
Try this duck paired with gratin recipe by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 50 minutes
  • Yield 8 servings
  • 4 duck breasts with skin on
  • Salt and pepper
  • Gratin:
  • 2 medium-sized celeriac, peeled and cubed
  • 5 medium-sized parsnips, peeled and cubed
  • 30 grams butter, melted, cooled
  • 300 millilitres cup thickened cream
  • ⅓ cup grated cheddar
  • ½ teaspoon nutmeg
  • 1 tablespoon sage, finely chopped
  • 1 brown onion, sliced
  • Crumb:
  • 80 grams fresh breadcrumbs
  • 50 grams grated parmesan
  • 3 tablespoons walnuts, finely chopped
  • 1½ tablespoons olive oil
  • Chopped parsley, to serve
  1. Preheat the oven to 180°C.
  2. Bring a large saucepan of water to the boil, add the parsnip and cook for 2 minutes then add the celeriac and cook for a further 8 minutes. Drain well. Place in a large mixing bowl. Sauté the onion with 1 tbs. Of olive oil and the sage for 3-4 minutes or until golden and then mix through the vegetables.
  3. In a jug, combine the butter, cream, cheddar and nutmeg. Season. Pour the cream mixture in with the vegetables and toss well to coat. Arrange in large shallow ovenproof dish.
  4. For the crumb, combine the breadcrumbs, parmesan, walnuts and oil in a bowl. Season and toss.
  5. Sprinkle the crumb over the celeriac mixture and bake in the oven for 25 to 30 minutes, or until golden brown.
  6. Score duck skin with a crisscross pattern. Season the duck with salt and pepper. Add duck breasts to the pan, skin-side down. Start the cooking process on a low heat and gradually bring the heat up. Your aim is to render the fat and form a crispy golden skin. Cook for 6 minutes and then turn over and cook for a further 5 minutes. Transfer to a plate and rest in a warm spot for a further 4–5 mins.
  7. Serve sprinkled with parsley.

Tagged Under

Recipes to consider