Description
A delicious and impressive stack featuring smoked duck, celeriac, crispy bacon, and brie cheese.
Ingredients
Scale
- 2 cups celeriac, peeled and thinly sliced
- 4 ounces smoked duck breast, thinly sliced
- 4 ounces brie cheese, sliced
- 4 slices bacon
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Microgreens or arugula for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the bacon slices on the prepared baking sheet. Bake for about 15-20 minutes or until crispy. Remove from the oven and let cool, then crumble into pieces.
- While the bacon is cooking, bring a pot of salted water to a boil. Add the celeriac slices and cook for about 5-7 minutes until tender. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the cooked celeriac slices and sauté for 3-4 minutes until they start to brown slightly. Season with salt, pepper, and fresh thyme.
- To assemble the stacks, layer the sautéed celeriac, smoked duck, brie cheese, and crumbled bacon on a serving plate. Repeat the layers until all ingredients are used, finishing with a layer of brie on top.
- If desired, place the assembled stacks under the broiler for 2-3 minutes until the brie is melted and bubbly.
- Garnish with microgreens or arugula before serving.
Notes
- For a vegetarian option, substitute the smoked duck with grilled portobello mushrooms.
- Add a drizzle of balsamic reduction on top for a sweet and tangy flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking, Sautéing
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg