Confit Duck Gratin
6,8 / 10
ready in 4 h.
- For the duck confit
- 28 ozs duck legs (ready to cook)
- 2 cups shallots
- ½ cup Sea salt
- 2 Tbsps honey
- 4 sprigs rosemary (needles removed)
- 1 unwaxed Orange (zest grated)
- 1 tsp black peppercorns (crushed in a mortar)
- 3 ½ cups Duck fat (or goose fat)
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.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
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.
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.
Drain the meat and pull the meat apart with a fork.
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.