{}

Roasted celeriac 'duck magret'

The well-balanced additions to the celeriac brings the flavour close to that of duck. Elliott specifically uses the Belgian amaretto 'Noblesse'.

Creation by Elliott Van de Velde, Entropy Restaurant, Brussels, Belgium. 

Makes about 30 portions. 

component image
component image

Allergens and dietary requirements

  • Nuts
  • Celery
  • Vegan

Ingredients

1
piece
celeriac
5
g
uda pods, roasted
5
sprigs
rosemary
as needed
Amaretto
as needed
vegan milk
as needed
hazelnut oil
as needed
salt

Scale recipe

component image