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Duck roti with celeriac and cèpes

Duck with celeriac and ceps; autumn on the plate.

Ingredients

Celeriac
Savora mustard
gelespesa
Grape seed oil
Olive oil
fresh orange juice
750mlCream
Lemon juice
Maple syrup
cèpes
White wine vinegar
Poultry stock

Preparation

  1. Wash half a jar of dried cèpes in water (remove any sand).
  2. Add this to 3/4 liter of cream and let it infuse gently and reduce a bit (to about 1/2 liter).
  3. Peel and wash a small celeriac.
  4. Cut into 4 pieces and place them on a spaghetti or vegetable slicer.
  5. Keep the 'spaghetti' in water with a little lemon juice.
  6. Mix the olive oil, white wine vinegar, Savora mustard, a dash of maple syrup, orange juice, grapeseed oil, and gelespessa in a blender to make a marinade.
  7. Pat the celeriac spaghetti dry and sauté well in butter.
  8. Add the marinade and stir the celeriac through well.
  9. Let it gently caramelize and reduce until the spaghetti is cooked.
  10. Store in the marinade.
  11. Serve the spaghetti with the puree together with the duck roti.