Cake of Belgian endives with Cooked Cranberries


  • 2 duck confit legs
  • 1 kg of potatoes
  • 8 Belgian endives
  • 350 g of celery root
  • Brown poultry stock
  • 50 g of butter
  • Salt, pepper, nutmeg
  • 20 cl of cream


  • Cook the potatoes in the oven for 45 minutes at 180 °C.
  • Strip the outer leaves of the endives and then brown the endives.
  • Mince and braise the leftovers of the endives (cook with lid at low heat in a bottom of water).
  • Clean the celery root, cut it into pieces and cook in a mixture of milk and water. When done, mix using a potato cruncher, and then season with salt, pepper and nutmeg.
  • Remove the bones from the duck and fry in its own grease.
  • Heat the brown stock and add the cooked cranberries.


  • Arrange the duck on the bottom of the circle, next add the endives and the purée.
  • Remove the circular mould and put the endives leaves around.
  • Add sauce and a few cranberries onto the Parmentier.