Celery pancakes with duck confit from Artem Losev

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

Cooking

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.