Celeriac and Walnut-topped Gratin with Duck

Cook time 50 minutes
Servings 8


4 duck breasts with skin on
Salt and pepper

2 medium-sized celeriac, peeled and cubed
5 medium-sized parsnips, peeled and cubed
30gm butter, melted, cooled
300ml cup thickened cream
⅓ cup grated cheddar
½ tsp nutmeg
1 tbsp sage, finely chopped
1 brown onion, sliced

80g fresh breadcrumbs
50g grated parmesan
3 tbsp walnuts, finely chopped
1 ½ tbsp olive oil

Chopped parsley, to serve

Celeriac and Walnut-topped Gratin with Duck


Preheat the oven to 180°C.

Bring a large saucepan of water to the boil, add the parsnip and cook for two minutes then add the celeriac and cook for a further eight minutes. Drain well. Place in a large mixing bowl. Sauté the onion with one tablespoon of olive oil and the sage for 3-4 minutes or until golden and then mix through the vegetables.

In a jug, combine the butter, cream, cheddar and nutmeg. Season. Pour the cream mixture  in with the vegetables and toss well to coat. Arrange in large shallow ovenproof dish.

For the crumb, combine the breadcrumbs, parmesan, walnuts and oil in a bowl. Season and toss.

Sprinkle the crumb over the celeriac mixture and bake in the oven for 25 – 30 minutes, or until golden brown.

Score duck skin with a criss-cross pattern. Season the duck with salt and pepper. Add duck breasts to the pan, skin-side down. Start the cooking process on a low heat and gradually bring the heat up. Your aim is to render the fat and form a crispy golden skin. Cook for six minutes and then turn over and cook for a further five minutes. Transfer to a plate and rest in a warm spot for a further 4–5 mins.

Serve sprinkled with parsley.