Duck fat waffle

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Anna Haugh
From Saturday Kitchen

Ingredients

For the celeriac purée

  • 2 tbsp olive oil
  • 1 shallot, sliced
  • 1 garlic clove, crushed
  • 1 bulb black garlic
  • 300g/10½oz celeriac, grated
  • splash double cream
  • salt

For the duck fat waffle

  • 550g/1lb 4oz potato
  • 100g/3½oz mashed potato
  • 50g/1¾oz duck fat
  • 50g/1¾oz cornflour
  • ½ tsp garlic powder
  • 8g/¼oz salt

For the vegetables

  • 2 tbsp olive oil
  • 200g/7oz Jerusalem artichoke, peeled and diced
  • 200g/7oz butternut squash, peeled and diced
  • 200g/7oz parsnip, peeled and diced
  • 175ml/6fl oz Sauternes dessert wine
  • ½ bunch parsley, roughly chopped

To serve

  • 1 bunch tarragon, leaves picked
  • 100g/3½oz Coolea cheese, or any hard cheese, grated on a microplane
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