Cake of Belgian endives with Cooked Cranberries

• 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.

Garnishing:

• 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.