1 duck from Pierre Duplantier

1 punnet of nasturtium leaves

Seasonal mushrooms


Spice mix

4g grated long pepper

8g grated cassia

30g sea salt


Duck jus

Duck carcass

1L chicken stock


Celeriac mousseline

1 celeriac

4 dl milk

10g butter

Sea salt and pepper, to taste


Celeriac rollatinis

1/4 celeriac

White balsamic vinegar



160g boiled potato

20g comte cheese, grated

10g potato starch

60g flour

1 egg yolk

30g walnut paste

Tabasco, to taste



Spice mix

Combine all ingredients in a mortar and grind well.



Cut both breast fillets from the Miral duck. Put them in a vacuum bag with a drizzle of clarified butter, seal and cook in a Roner at 58C for 45 minutes. Cut criss-crosses in the fat and fry fillets on the fat side on a plancha until nice and crispy. Turn the fillets over and sear the meaty side as well. Using the slicing machine (setting 26), slice the duck breast lengthwise and then season the slices with the spice mix.


Duck Jus

Cut off the giblets and discard. Break down the rest of the carcass and cut into rough pieces using a large knife. Roast the duck in the oven at 170C for 20 minutes. Then put it in a large pot and add the chicken stock. Allow to simmer gently for approximately 4 hours. Strain through a fine cloth and collect the liquid. Reduce the cooking liquid to obtain a powerful jus.


Celeriac mousseline

Clean the celeriac and cut it into 3x3cm pieces. Place these with the milk in a vacuum bag and seal. Cook the celeriac and milk in a pan of water at 95C. Strain out the cooked celeriac and reserve the milk. Blend the celeriac together with the butter in a food processor until smooth. If the mixture is too thick then ad some of the reserved milk. Season with salt and pepper.


Celeriac rollatinis

Using the slicing machine (setting 2), slice the celeriac then cut strips of 1.5x10cm. Place the celeriac strips on a tray and lightly brush them with the white balsamic vinegar. After 30 minutes, when the acids have been withdrawn sufficiently, roll them up tightly lengthwise. Cover the celeriac rollatinis with cling film.



Rub the still warm potato through a fine sieve and mix the puree with the remaining ingredients to form a smooth, solid dough. Put the gnocchi dough in a piping bag with a 7mm nozzle. Pipe directly into simmering vegetable stock by cutting off 2.5cm piece using scissors. Cook the gnocchi in small batches. As soon as the gnocchi surfaces, remove from the stock using a slotted spoon. Transfer the gnocchi to a pan with a little butter and a little vegetable stock and glaze briefly over a medium heat, so that the butter sticks evenly to the gnocchi.


To serve 

Arrange the nasturtium leaves on the slices of duck fillet together with some fried seasonal mushrooms and the gnocchi. Drizzle the duck just reduction playfully over the dish.