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Gâteau of Belgian endives and duck confit legs, Parmentier style, with cranberries


  • 2 duck confit legs 
  • 1 kg of potatoes 
  • 8 Belgian endives 
  • 350 grs of celery root 
  • Didden cooked cranberries
  • Brown poultry stock 
  • 50 grs of butter, salt, pepper, nutmeg
  • 20cl 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.
Enjoy your meal!