Recipe
- Cook the potatoes and make a fairly thick purée.
- Preheat the oven to thermostat 7 (210°C).
- Place the four Confit Duck thighs in a very hot pan to melt the duck fat.
- Stir for around 10 mins, turning them over.
- Turn off the heat.
- Remove the skin and bones from the duck thighs.
- Take 2 tablespoons of melted fat and add to the purée.
- Crush the duck flesh with a fork to obtain very small pieces of meat.
- Place half the purée in a heat-proof buttered dish.
- Add the pieces of duck, spread evenly and season to taste.
- Spread the rest of the purée on top.
- Crush the Melba toast with the back of a tablespoon to make the crumb mix.
- Add the breadcrumbs.
- Sprinkle the mix with grated Comté cheese.
- Place under the grill for 10 minutes
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You need a little skill for this recipe but it is still quite easy. Peel and remove the fat from the duck legs. Remove the bones, making sure you remove all the cartilage. Layer the base of a baking dish, cover with lovely buttery mashed potato. Sprinkle with breadcrumbs and bake in a medium oven. Serve this delicious dish with a green salad.
Hubert - culinary advisor Routhiau Group