Braised duck leg with a pumpkin gratin and blue cheese
Serve a fantastic main course with this delicious braised duck leg with fried parsnip, a pumpkin gratin with blue cheese and celeriac foam.
Ingredients:
Braised duck leg:
2 shallots
4 duck legs
Butter
1 bay leaf
1 star anise
1 litre red wine
500 ml poultry stock
Pumpkin gratin:
1 butternut squash
5 fresh eggs
100 ml cream
200 grams ERU Cheese Spread Bleu
Celeriac foam:
1 celeriac
100 ml cream
1 litre water
200 grams ERU Cheese Spread Bleu
Fried parsnip:
300 grams parsnip
Butter
Salt and pepper to taste
Fresh herbs
Serve a fantastic main course with this delicious braised duck leg with fried parsnip, a pumpkin gratin with blue cheese and celeriac foam.
Preparation
Braised duck leg
Finely chop the shallots.
Clean the duck leg.
Melt a knob of butter in a pan.
Fry the duck leg on both sides.
Add the shallots with the bay leaf and star anise.
Add the red wine and stock.
Simmer for around 1 hour until the duck is cooked.
Pumpkin gratin
Clean the pumpkin and slice thinly with a mandolin or cutting machine.
Beat the eggs, cream and ERU Cheese Spread Bleu until smooth.
Fried parsnip
Peel the parsnip and cut brunoise.
Celeriac foam
Clean the celeriac and dice.
Method
Braised duck leg
When it is cooked, remove the duck leg from the pan and continue to cook the jus with some water until you have a nice gravy.
Pumpkin gratin
Preheat the oven to 170 degrees.
Grease an oven dish and layer the pumpkin slices in it.
Between each layer of pumpkin, pour in some of the sauce with ERU Cheese Spread Bleu, eggs and cream. Repeat these steps until the pumpkin is finished or the dish is full.
Top the gratin with ERU Cheese Spread Bleu.
Bake the gratin in the oven at 170 degrees for 30 minutes.
Fried parsnip
Melt a knob of butter in a pan.
Fry the parsnip over a high heat until golden and crispy.
Season with salt and pepper.
Celeriac foam
Bring a pan of water to the boil.
When the water boils, add the celeriac with the cream and a little salt.
Cook the celeriac for around 10 minutes until tender.
Put the celeriac in a blender with a little of the cooking liquid and blend until smooth.
Add as much liquid as necessary until the celeriac has a yoghurt-like consistency.
Add the ERU Cheese Spread Bleu and blend again.
Rub the foam through a sieve.
Pour the celeriac foam into a piping bag.
Serve
Arrange the duck leg over the plates.
Slice the pumpkin gratin into equal pieces and divide over the plates.
Place the parsnip on the plates and add several dots of celeriac foam.
Garnish with fresh herbs.
Instruction video
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Discover our recipes with ERU Cheese Spread BleuDiscover our recipes
This goat’s cheese spread has a deliciously mild flavour and creamy, soft structure. Highlight the flavour of the goat’s cheese in a delicious beetroot soup or in a panini with walnuts and honey.
