Confit Duck Gratin

0
Average: 0 (0 votes)
(0 votes)
Confit Duck Gratin
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h.
Ready in
Calories:
1646
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,646 kcal(78 %)
Protein41 g(42 %)
Fat143.5 g(124 %)
Carbohydrates57.6 g(38 %)
Sugar added5.75 g(23 %)
Roughage5.68 g(19 %)
Vitamin A120.39 mg(15,049 %)
Vitamin D6.42 μg(32 %)
Vitamin E4.45 mg(37 %)
Vitamin B₁0.68 mg(68 %)
Vitamin B₂0.82 mg(75 %)
Niacin17.86 mg(149 %)
Vitamin B₆0.78 mg(56 %)
Folate82.65 μg(28 %)
Pantothenic acid2.46 mg(41 %)
Biotin1.13 μg(3 %)
Vitamin B₁₂0.84 μg(28 %)
Vitamin C45.47 mg(48 %)
Potassium1,432.11 mg(36 %)
Calcium199.8 mg(20 %)
Magnesium113.3 mg(38 %)
Iron6.25 mg(42 %)
Iodine9.35 μg(5 %)
Zinc4.49 mg(56 %)
Saturated fatty acids50.3 g
Cholesterol261.27 mg
Author of this recipe:

Ingredients

for
6
For the duck confit
28 ounces
Duck (ready to cook)
2 cups
½ cup
2 tablespoons
4 sprigs
rosemary (needles removed)
1
unwaxed Orange (zest grated)
1 teaspoon
black peppercorns (crushed in a mortar)
3 ½ cups
Duck fat (or goose fat)
For the mashed potatoes
6 ½ cups
floury potatoes (peeled and chopped)
3 tablespoons
4 tablespoons
grated Cheese (e. g. Gouda)
1 cup
lukewarm milk
Nutmeg (freshly grated)
¾ cup
How healthy are the main ingredients?
shallothoneyrosemaryOrangeNutmeg

Preparation steps

1.
Place the meat in a pot, add the shallots and season with salt. Add the honey, rosemary, orange zest and pepper and mix well. Cover and leave in the fridge overnight to marinate.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
The next day fry the meat, skin side down in some fat. Add the shallots and fry for a few minutes. Add the remaining fat so as to cover all the meat. Place the pot on the floor of the oven and braise until the meat is soft and brown - approx. 3 hours.
4.
Cook the potatoes in boiling salt water for around 25 min. Drain, leave to cool a little and then mash. Add the butter, cheese and the milk and mix well. Season with salt, ground black pepper and nutmeg.
5.
Drain the meat and pull the meat apart with a fork.
6.
Place half the mash in a greased baking dish and top with the meat. Cover with the remaining mash, sprinkle with breadcrumbs and bake for around 25 min until golden.