This duck au gratin recipe could be great on a Sunday, when you don’t want to spend too much time in your kitchen and miss conversation with your friends. The parmentier of duck confit is certainly not from the “sophisticated recipes family”. You only have to bake these mashed potatoes and duck confit delicacies in the oven while finishing the appetizers. Guaranteed success and without the fuss with this confit de canard recipe!
Table of Contents
Photo credit: © Eatwell101.comIngredients you will need for the Duck Au Gratin Recipe
For 6 people:
- 4 legs of duck confit
- 4 lbs of homemade mashed potatoes
- 2 cups of milk
- 3 1/2 tbsp (50g) butter
- Salt and pepper
Photo credit: © Eatwell101.com
Cooking Instructions:
First, prepare the duck confit meat: Remove as much fat as possible from the confit duck legs. Heat them slightly in the microwave, then finish them draining on paper towels. Debone the duck thighs and mash flesh with a fork. Book.
Prepare the mashed “parmentier” potatoes: cook peeled potatoes in boiling salted water for twenty minutes. Drain and mash with a fork or a food processor. Then add the hot milk in small amounts, then butter. Salt and pepper.
Then you can arrange your little individual jars: Put 2 tablespoons of potato puree in the bottom of each one. Then divide and place the duck meat, and top with the remaining potatoes. Place a knob of butter on each portion. Place in the refrigerator until ready to eat. Bake in a hot oven for 15 to 20 minutes until top is golden. Serve with a green salad.
So what do you think about this duck Au Gratin recipe?
Duck Au Gratin Recipe
Easy Duck Confit and Mashed Potatoes Recipe
- 4 legs of duck confit
- 4 lbs of homemade mashed potatoes
- 2 cups of milk
- 3 1/2 tbsp (50g) butter
- Salt and pepper
Instructions
- First, prepare the duck confit meat: Remove as much fat as possible from the confit duck legs. Heat them slightly in the microwave, then finish them draining on paper towels. Debone the duck thighs and mash flesh with a fork. Book.
- Prepare the mashed "parmentier" potatoes: cook peeled potatoes in boiling salted water for twenty minutes. Drain and mash with a fork or a food processor. Then add the hot milk in small amounts, then butter. Salt and pepper.
- Then you can arrange your little individual jars: Put 2 tablespoons of potato puree in the bottom of each one. Then divide and place the duck meat, and top with the remaining potatoes. Place a knob of butter on each portion. Place in the refrigerator until ready to eat. Bake in a hot oven for 15 to 20 minutes until top is golden. Serve with a green salad.
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