Celery Root Risotto with Duck Foie Gras and Broth
Risotto • Author's
Description
Celery Root Risotto with Duck Foie Gras and Broth
Ingredients
- Celery salt 5 oz
- Mascarpone Cheese Unagrande 0 oz
- Parmesan Cheese 0 oz
- Dry White Wine 0 fl oz
- Foie Gras 5 oz
- Veal broth 5 fl oz
- Shallot 5 oz
- Duck 1 piece
- Garlic 5 oz
- Celery salt 5 oz
- Green peppercorns 0 oz
Step-by-Step Guide
Step 1
Broth: Trim the duck breast and legs, then sauté the remaining carcass in vegetable oil. After that, place it in a pot, cover with hot water (3 liters), and add the peppercorns. Simmer three times on low heat.
Step 2
Dice the shallots into approximately 0.5 cm cubes, add to a saucepan, and sauté on low heat without browning. Add the diced celery and cook for 1 minute, then pour in the white wine and reduce for another 10-12 minutes. After that, add the mascarpone, heat until it begins to melt, add salt and pepper. Remove the pan from the heat and stir in the grated Parmesan.
Step 3
Sear the foie gras, cut into 1.5-2 cm thick escalopes, on both sides (about one minute on each side) and place in the oven for 4 minutes at 170°C.
Step 4
Parmesan Chips: Evenly spread grated Parmesan (4 g) on a crepe pan and cook until golden brown. Remove and let cool.
Step 5
Serving: Place the celery risotto on a plate, top with foie gras. Garnish with Parmesan chips and microgreens. Serve the duck broth separately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
