Celery pancakes with duck confit from Artem Losev

Name: Celery pancakes with duck confit from Artem Losev
Total time: 1 h
Yield: 2-3
Ingredients: 1 duck leg; 200 g coarse salt; 5 black peppercorns; 1 bay leaf; 25 g garlic; 500 g duck fat; 100 g celery root; 150 g milk; 150 g flour; 3 eggs; 20 g vegetable oil; salt, sugar to taste; 100 g duck confit; 100 g pumpkin; 15 g of honey; 10 g frozen cranberries; 2 g celery leaves; salt to taste

Cookinero 5 Nov 2022

15810

How to cook Celery pancakes with duck confit from Artem Losev

Step 1

Sprinkle the leg with salt for 30 minutes. Remove salt and rinse in clean water. Fry in a pan, pour melted fat, add onion, garlic, peppercorns, bay leaf. Preheat the oven to 140C and cook the duck for 2 hours and 30 minutes. Cool and remove the meat from the bone.

Step 2

Boil the celery root in milk, beat with a blender, cool. Add egg, flour, butter, salt and sugar to this mass. Prepare pancakes.

Step 3

Prepare the garnish. Fry the duck confit until crispy. Peel the pumpkin, brush with honey and salt. Put in the oven and bake until done.

Step 4

Put pancakes on a plate, put a few pieces of duck and pumpkin on top. Garnish with cranberries and celery leaves.

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