Tuesday, January 24, 2012

Duck Confit with Leeks and Celeriac

I've been wanting to make this recipe ever since a friend gave me the cookbook for my birthday. Thankfully, I wasn't disappointed after the long wait. The author says it's a play on shepherd's pie for big nights. It's definitely the most upscale shepherd's pie I've had. Best of all, despite the upscale presentation, this dish is fairly quick and simple to put together. The original suggests using biscuit cutters as a mold, but I just stuck them in single serving ramekins.

Duck Confit with Leeks and Celeriac (from Sexy: Cuisiner pour Deux)

1/2 celeriac, peeled and cubed
3 tbsp butter
2 tbsp milk
1 leek, sliced
1 tbsp olive oil
2 duck confit thighs, reheated and shredded
cheese curds

1. In a pot of salted boiling water, cook celeriac for 25 minutes.
2. Meanwhile, heat olive oil and 1 tbsp butter over low heat until leeks are translucent, about 15 minutes.
3. In a food processor, blend drained celeriac with 2 tbsp butter and milk.
4. Turn on the broiler in your oven.
5. Place shredded duck confit in the bottom of two ramekins. Top with leeks, then the celeriac. Dot with cheese curds.
6. Place ramekins in oven and broil until cheese curds are golden, about 3 minutes.

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