Celery root risotto with duck foie gras and broth
2 servings
40 minutes
Celery root risotto with duck foie gras and broth is an exquisite dish born in a signature kitchen where classic techniques blend with modern gastronomy. The tenderness of foie gras and the velvety texture of the risotto create a harmony of flavors, while the rich duck broth adds depth and richness to the aroma. Parmesan chips provide a crunchy texture that contrasts with the creaminess of mascarpone. This dish is a true culinary masterpiece, where every detail is crafted to perfection. It is suitable for festive dinners and those moments when you want to experience gastronomic pleasure, immersing yourself in warm, rich flavors and refined elegance.
1
Broth. Duck: cut the breast and legs, fry the remaining carcass in vegetable oil. Then place in a pot, pour in hot water (3 L), and add pepper (whole). Simmer three times on low heat.
- Duck: 1 piece
- Black peppercorns: 2 g
2
Chop the shallots into cubes about 0.5 cm, add to a saucepan and sauté over low heat without browning. Add chopped celery and simmer for 1 minute, then add white wine and evaporate for another 10-12 minutes. After that, add mascarpone and heat until it starts to melt, then add salt and pepper. Remove the pan from heat and add grated parmesan.
- Shallot: 100 g
- Celery: 110 g
- Dry white wine: 30 ml
- Mascarpone cheese: 30 g
- Parmesan (Parmigiano Reggiano): 30 g
3
Sear the foie gras, sliced into 1.5-2 cm thick escalopes, on both sides (one minute each side) and place in the oven for 4 minutes at 170°C.
- Foie gras: 80 g
4
Parmesan chips: evenly spread grated Parmesan (4 g) on a pancake pan and fry until golden brown. Remove and let cool.
- Parmesan (Parmigiano Reggiano): 30 g
5
Serve the celery risotto on a plate, topped with foie gras. Garnish with parmesan chips and micro salad leaves. Add duck broth separately.
- Duck stock: 130 ml