INGREDIENTS
3 cans of Duck confit (2 legs) Duck (675 g)
1 kg Yukon Gold potatoes, peeled and cubed
1 kg Yukon Gold potatoes, peeled and cubed
2 garlic cloves, finely chopped
4 to 5 tsp. tablespoons of fine duck fat *
¼ cup of milk or cream
2 gray shallots, minced
¼ cup grated cheddar-style cheese
3 to 4 tsp. breadcrumbs
Salt and peppers.
* You will obtain fine duck fat by heating the confit duck legs
DIRECTION
- Preheat the oven to 350 ° F.
- Cook the potatoes and celeriac in salted boiling water, with the 2 garlic cloves, previously peeled and cut in half. Cook for about 15 minutes or until tender.
- Meanwhile, open the canned duck confit and heat the thighs slightly in a saucepan. When the fat is melted, remove the thighs. Bone and shred with a fork. Set aside and keep the fat thin.
- Drain the potatoes and celeriac after cooking. Add the fine duck fat. Crush everything, using a potato masher. Add the milk (or cream), salt and pepper to taste. Put aside.
- Heat a pan over medium heat and add +/- 3 tablespoons of fine duck fat. Reserve. Brown the chopped shallots to caramelize them, +/- 10 min. Add the pulled duck, mix well, salt and pepper lightly.
- Spread mixture in a 9 inch baking dish. Cover with mashed potatoes. Sprinkle the mash with breadcrumbs and cheese.
- Cook +/- 30 min or until the top is lightly browned.
- Take out of the oven and let stand for 5 minutes. To serve.
As an accompaniment ....
We suggest a green salad of your choice.
