Preview

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.

Note

You can use a food processor to slice the potatoes.

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)

Sea salt flakes

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

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.