Gratin of Celery Root Duck Confit and Pears
Ingredients
- 1/4 cup raisins
- 4 tablespoons salted butter, plus more for brushing
- 1 large celery root (3 pounds), peeled and cut into 1-inch pieces
- 1/2 cup heavy cream
- 1 large egg yolk
- Kosher salt
- Pepper
- 4 Bosc pears (2 pounds)—peeled, cored and cut into 1-inch pieces
- 4 confit duck legs, skin discarded and meat shredded
- 1/2 teaspoon finely grated orange zest
- Pinch of ground cinnamon
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