Crispy duck leg rolls, celeriac tagliatelli and red wine sauce Recipe

  • Preparation
    35mins
  • Cooking time
    20mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5

Ingredients

Pour people
  • Confit duck leg(s) : 6 whole
  • Shallot(s) : 1 whole
  • Flat leaf parsley : 1 bunch
  • Brick pastry sheet(s) : 6 whole
  • Unsalted butter : 30 g
  • For the garnish(es)
  • Celeriac(s) : 0.5 whole
  • Unsalted butter : 50 g
  • Coarse salt : 20 g
  • *For the jus
  • Red wine : 300 ml
  • Balsamic vinegar : 100 ml
  • Soy sauce : 30 ml
  • Unsalted butter : 10 g

Method

  • ETAPE 1

    Peel and chop the shallot. Pick the parsley leaves and chop them. Remove the skin of the duck leg then finely break up the flesh.
    in a bowl, mix the duck flesh, the shallot and the parsley. Then roll the duck flesh in the brick pastry sheets to get 6 rolls.

  • ETAPE 2

    Bring the red wine to a boil, then flambée it and reduce it to 3/4. At the same time reduce the balsamic vinegar, until it becomes sirupy.
    Mix the reduced red wine, the reduced vinegar and the soy sauce. Then reduce it all until you get a slightly sirupy sauce, then add the very cold butter.

  • ETAPE 3

    Peel the celeriac and cut it into thin strips with a mandoline (like tagliatelli).
    In a pan of salted boiling water, cook the celeriac for 3 minutes, then drain it. Cook it in butter in a frying pan.

  • ETAPE 4

    in another frying pan, cook the rolls until they are golden brown, then cut each roll into 2 pieces at an angle.

  • ETAPE 5

    Arrange a layer of celery on the plates, then place the half duck rolls on top and finish with a drizzle of sauce. Garnish with chopped flat leafed parsley.

Chef's tip

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