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Shredded duck leg confit, fingerling potatoes with parsley, sour cream, green onion, fried shallots

Vegetables and Fruits, Poultry

Comforting recipe, and a nice cold and hot with the touch of sour cream. Very easy and tasty recipe.

L'idée déco

Go easy with the salt in this recipe!


Recipe for 4 persons


4 Unit(s)
Confit duck leg
1 Tbsp
Fat duck

Fingerling potatoes

600 Gr
Fingerling potatoes
0.50 Bunch(es)
Chopped parsley
4 Clove(s)
Chopped garlic

Sour cream

1 Unit(s)
Green onion
4 Tbsp
Fries scallions
250 Ml
Sour cream
0.50 Unit(s)
Lemon juice
  • Salt and pepper
  • Vegetable oil

Preparation time: 30.00 min

Preheat your Oven at 400.00 °F

  • Prep

    Peel and chop the garlic.

    Remove the leaves and chop the parsley.

    Slice the green onion.

    Clean the potatoes. Slice them using a mandolin and put aside in cold water in a bowl.

    Season teh sour cream with salt, pepper and lemon juice.

  • Duck

    Using your thumb, detach the skin from the meat and shredd it with your fingers.

    Cook the meat with some duck fat in a pan.

    Add some pepper. taste, add salt if needed.

  • Potatoes

    Drain the potatoes and dry them with a linen.

    In a hot pan with some oil, brown the potatoes with some salt.

    Keep the pototes warm in an oven (not too hot) or at low heat.

    Add garlic and parsley before serving.

  • Dressing your plates

    Start with a bed of potatoes, then add 2 spoons of duck, finish with a spoon of sour cream, some green onions and fried shallots.

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