Confit celeriac

Confit celeriac

By
From
Becasse
Photographer
Steve Brown

Ingredients

Quantity Ingredient
2 medium celeriac
1 litre Rendered duck fat
garlic, cloves roughly crushed
thyme
1 bay leaf
salt
freshly ground pepper

Method

  1. Peel the celeriac then use a sharp knife to cut into 2 mm slices. Put the rendered duck fat into a shallow braising dish and heat gently to about 75°C. Use the blade of a heavy knife or the palm of your hand to smash the garlic roughly and add it to the duck fat with thyme and bay leaf and season to taste.
  2. Add the celeriac slices, and cover with a piece of greaseproof paper, cut to fit the dish. Place a plate on top to keep the vegetables submerged in the fat. Cover the pan and cook at a very low even temperature, 70–80°C, for around 30 minutes. Don’t allow the fat to simmer – you should just see the odd bubble rising to the surface. Drain the celeriac, which should be tender but not mushy. Discard the aromatics and reserve the duck fat for another recipe.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again