Celeriac and Walnut-topped Gratin with Duck
Try this duck paired with gratin recipe by Justine Schofield from Everyday Gourmet
- 50 minutes
- 8 servings
- 4 duck breasts with skin on
- Salt and pepper
- 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
- 80 grams fresh breadcrumbs
- 50 grams grated parmesan
- 3 tablespoons walnuts, finely chopped
- 1½ tablespoons olive oil
- Chopped parsley, to serve
- Preheat the oven to 180°C.
- 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.
- 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.
- For the crumb, combine the breadcrumbs, parmesan, walnuts and oil in a bowl. Season and toss.
- Sprinkle the crumb over the celeriac mixture and bake in the oven for 25 to 30 minutes, or until golden brown.
- 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.
- Serve sprinkled with parsley.
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