Duck with celeriac, walnut and cassia
A perfect dish to enjoy while it's cold outside, Onno Kokmeijer creates a tasty combination of duck, gnocchi and seasonal mushrooms. Delicious!
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 1 duck from Pierre Duplantier
- 1 punnet of nasturtium leaves
- Seasonal mushrooms
- 4g grated long pepper
- 8g grated cassia
- 30g sea salt
- Duck carcass
- 1L chicken stock
- 1 celeriac
- 4 dl milk
- 10g butter
- Sea salt and pepper, to taste
- 1/4 celeriac
- White balsamic vinegar
- 160g boiled potato
- 20g comte cheese, grated
- 10g potato starch
- 60g flour
- 1 egg yolk
- 30g walnut paste
- Tabasco, to taste
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