Potatoes and pulled-duck confit gratin, roasted hazelnuts, old cheddar
Mushed potatoes gratin with broiled cheese, finished with a little shredded duck and young shoots.
IngredientsRecipe for 4 persons
Pulled duck confit
- 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.
- MontageTake 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.