duck leg confit with celery root apple puree

How To Make duck leg confit with celery root apple puree

• 1

  For the Duck Put the peppercorns, coriander, and juniper berries in a small saucepan and toast shaking the pan over the heat until fragrant. Remove from heat and let cool.
• 2

  Transfer the spices to a coffee ginder and grind to a powder. Transfer to a food processor and add the thyme, bay leaves, sage, garlic, rosemary and salt. Pulse to combine.
• 3

  Pat the duck legs dry and transfer to a single layer baking dish fat side down. Rub the spice mixture on the legs and cover with plastic wrap. Place in fridge and let sit for 24 hours. Wash the salt cure off the legs and pat dry.
• 4

  Preheat the oven to 225 degrees. Put the duck fat in a pan and melt over heat. Pour the fat in a baking dish and add the duck legs and submerge in the fat. Cover the pan and place in the oven for 3 hours and 15 minutes.
• 5

  Remove the pan from the oven and remove the lid. Let cool to room temp. Carefully remove the duck legs from the fat. Skim the fat from the pan and disgard the liquid remaining at the bottom of the pan.
• 6

  Turn on the broiler and add the duck legs skin side up to a baking sheet. Broil to crisp up the skin and warm the duck legs.
• 7

  While the duck is cooking make the puree. Bring the water to a boil in a large pot. Add the celery root and apple and simmer until the root is tender. About an hour. Drain
• 8

  Add back to the same pan and place over heat to dry the celery root and apple. Transfer to a food processor and add the creme fraiche.Process into a puree. Stir in the salt and pepper to taste and then stir in the chives
• 9

  To Serve mound the puree on the plate and top with a duck leg.
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