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Celery pancakes with duck confit from Artem Losev
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.
Ingredients
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