Preview

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

Salted, Duck

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 servings | 12 tapas

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: 45 min

Preheat your four at 425 °F

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, slice the potatoes into thin rounds using a mandolin or knife, season, add the cooking cream and chopped garlic. Mix well and leave to rest in the bowl for 5 minutes (to infuse). Rub the garlic pieces on the sides of the individual molds that will be used to bake the gratins, then butter the molds. Cooking time may vary depending on the thickness of the potatoes.
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.