Duck and celeriac shepherd's pie
15min
4
35min
Ingredients :
- Confit duck thighs, JEAN ROUTHIAU
- Creamy cooked celeriac with mascarpone and Parmesan, SIMPLEMENT VEGETAL
- 1 onion
- 1 sprig thyme
- Grated Gruyère
- Salt/Pepper
Preparation :
- Heat the duck thighs (in a double saucepan: 30 minutes at 100°C starting with hot water).
- Remove and drain the duck pieces. Remove the skin and bones and shred the flesh.
- Heat the creamy celeriac in the microwave for 5 minutes at 900W.
- Caramelise the finely chopped onion. Mix with the duck and add the thyme leaves, then season.
- Heat up for 2 minutes in a pan.
- Divide the mixture between 4 jars, cover with creamy celeriac, and sprinkle on the grated Gruyère.
- Brown for 3 minutes under the oven grill (240°C).
- Serve hot.
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