Sunday, January 28, 2007

Cabbage with duck fillet stuffing, Celery and apple brandade

A recipe from the magazine Avantages. This is a recipe I often come back to, because it's simply my favourite amongst many. This is a recipe for a Sunday, quite long to prepare but fairly simple to execute. I also shorten it during the week, to use up left-over meat and vegetables.

I accompany here with a recipe for a brandade of celery and apple, which we discovered during a lesson from Charles Soussin in the Fraîch'attitude kitchen with fellow-bloggers Ester, Doriann, Marie-laure, Adèle, Requia, Muriel and Marie. A very useful lesson, which makes a good addition to the numerous cookery books...
And the girls were so pleased with their apple sauce...


: 1 h 30
Cooking : 45 minutes
Ingredients for 6
16 large cabbage leaves
250 gr finely chopped cooked ham
1 duck fillet confit
1 tbsp duck fat
125 gr diced bacon
250 gr onions
125 gr carrots
1 stick of celery
25 gr chopped parsley
1 mixed herb bouquet (2 twigs of thyme, 2 laurel leaves)
1 pressed garlic clove
1 shallot
24 slightly crushed juniper berries
1 pinch of ground nutmeg
50 gr chopped white bread + 50 gr chopped granary bread
10 cl sweet white wine
6 chopped plums
3 tbsp milk
2 eggs
Celery and apple Brandade (recipe by Charles Soussin) :
1/2 celeriac
1/2 lemon
4 apple
1/2 l milk


  • Cut the onions, shallot, carrots and celery into small cubes.
  • Melt the duck fat in a frying pan. Add the vegetables, the herb bouquet, and soften for 5 minutes, whilst stirring.


  • Add the garlic and white wine. Cover for 5 minutes, on a medium heat.
  • Add the diced bacon, uncover, and let the bacon cook. Remove from the heat, and discard the herb bouquet.
  • Add the chopped cooked ham, the chopped bread, the parsley and the juniper berries. Mix well.
  • Remove the skin and any bone from the duck fillet. Chop the meat very finely, add it into the frying pan, and add the milk.
  • Beat the eggs with a fork and add into the frying pan (still off the heat), mix well.
  • Preaheat the oven to mark 6 (200°). Half-fill a large dish with water and place in the oven.
  • Boil the cabbage leaves for 5 minutes in salted water. Drain, then place in cold water.
  • Trim the edges of the cabbage.


  • Line the serving dish with plastic film, and brush the lining with duck fat.
  • Layer the cabbage leaves to line the walls and bottom of the dish (let the leaves on the side overlap the outside of the dish.)


  • Pour in half of the stuffing, followed by half of the chopped plums.
  • Then cover with a layer of cabbage leaves, before filling the rest of the dish with the remaining stuffing and plums.


  • Fold the cabbage leaves lining the sides of the dish over the top to close the terrine.


  • Cover the whole dish with aluminium foil, and place in the oven in the bain-marie.
  • Bake for 40 minutes.
  • Before tuning out, turo the dish over a leave for a while to allow any condensation to run off.

Celery and apple Brandade :

  • Peel the celeriac with a knife, and pour a little lemon juice over.
  • Cut into small cubes.
  • Cover with milk in a saucepan, and cook for 30 minutes.
  • Mix into a purée with a liquidizer.
  • Boil the peeled and chopped apples in water (no sugar) into a compote, and mix into the celeriac puree.
  • Season with salt and pepper.

Serve the terrine warm with the celery purée, accompanied with roast chestnuts.

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