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Duck fat waffle

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

Method

  1. To make the celeriac purée, put a saucepan over a medium heat and add the oil. Fry the onion, garlic and black garlic gently until soft and translucent, then add the celeriac and cook for 3–4 minutes. Add the cream and 100ml/3½fl oz of water, then bring to the boil and cook for 15 minutes until the celeriac is soft. Pour the mixture into a blender and blend until smooth, then keep warm until ready to serve.

  2. Bring a pan of salted water to the boil and add the potatoes. Boil them in the skins until they’re tender and just cooked through, then drain, peel the skins and allow to cool. Grate the potatoes and set aside.

  3. To make the duck fat waffles, mix the grated potato with the rest of the ingredients. Add an extra 40ml/1fl½ oz of water if the dough feels a bit dry. Roll the dough into balls of about 140g/5oz each and cook for 4 minutes in a waffle maker.

  4. Meanwhile, to make the vegetables, heat a pan over a medium-high heat. Add the olive oil, then sauté the diced vegetables for 4–5 minutes until soft and lightly golden. Add the Sauternes, reduce to cook off the alcohol, then finish with the chopped parsley.

  5. Serve the waffles with the celeriac purée and sautéed vegetables on top. Garnish with tarragon. Finish with the grated Coolea cheese.

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