Shredded duck confit topped by pureed potatoes is a great dinner idea. A delicious but easy meal to prepare.
"Unctuous, filling and restorative, it has legendary status among the team". Rick Stein, Award-winning chef.
You will need
800g sliced potatoes
700g confit duck thighs (about 3)
30g butter
20cl milk
10cl white vinegar
3 shallots
1 apple
1 tsp salt
1 tsp pepper
Instructions
Place thighs in the Varoma. Mix 15min/ Varoma/ Speed 1. Set aside
Place potatoes and milk in the bowl. Mix 25min/ 90°C/ Speed 1-Stirring
1 min before the end, add butter, salt and pepper.
Insert whisk. Mix 30sec/ Speed 3
Remove skin and bones from the thighs. Peel and cut the apple into 4
Plan shallots and apple in the bowl. Mix 5sec/ Speed 9
Add duck. Mix 10sec/ Speed 3 while adding vinegar. Repeat until desired consistency is reached
Place a layer of potatoes puree in glass jars or a baking tray. Add a layer of duck preparation. Finish with a layer of puree
Cover with foil paper and heat for 20min at 180°C
Enjoy!
Tip: for a nutty taste, you can add roasted hazelnut powder/chunk to duck preparation
Comments