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Potatoes and pulled-duck confit gratin, roasted hazelnuts, old cheddar

Tapas, Salted

Mushed potatoes gratin with broiled cheese, finished with a little shredded duck and young shoots.

Ingredients

Recipe for 4 persons

Potatoes Gratin

600 Gr
Yukon gold potatoes
4 Unit(s)
Garlic
200 Ml
35% cooking cream
20 Gr
Butter
175 Gr
Old cheddar
3 Pinch(es)
Fleur de sel
4 Turn(s)
Fresh ground black pepper

Pulled duck confit

2 Unit(s)
Confit duck leg
3 Turn(s)
Fresh ground black pepper
3 Sprig(s)
Thyme
1 Unit(s)
Onion
24 Unit(s)
Hazelnuts
  • Salt and pepper
  • Olive oil
  • Vegetable oil

Preparation time: 25 min

  • Set up

    Peel the potatoes. Peel and chop 3 cloves of garlic.Grate the Cheddar. Put the hazelnuts on a baking sheet, about 5-6 minutes in the oven, let them cool down then crush them lightly with the back of a pan. Slice the potatoes with a mandolin or knife.

  • Pulled duck confit

    With your fingers, remove the skin and retrieve all the flesh around the bones. Gather the flesh into a bowl, add three pinches of black pepper mill and the equivalent of 3 chopped thyme sprigs. Add the crushed hazelnuts and mix well to help pulling the meat.

  • Potatoes gratin

    In a bowl, mix the sliced potatoes, the cream and the chopped garlic, add salt and pepper. Bake using a silicone muffin mold.

  • Montage
    Take your gratin dauphinois out of the oven, let stand for 5 minutes. Just before serving, heat the pulled duck in a pan with duck fat. Place the pulled duck on the gratin, finish with young sprouts if possible.

You can use a food processor to slice the potatoes.

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