Duck Confit in a Pie

Duck is a wonderfully rich meat, but when it comes to finding a wine to go with, you need something with a streak of freshness that can slice through the richness of the meat. A classic Red Côtes-du-Rhône with its abundant fruit flavours of stewed blueberry, raspberry and plum is a perfect match.

 

Ingredients for 4 to 6 people:

  • 4 duck confit legs
  • 1 onion
  • 1 shallot
  • 6 big potatoes
  • some ceps (optional)
  • 2 Tbsp heavy cream
  • 1 tsp nutmeg
  • Salt & Pepper
Peel and wash the potatoes then put them to cook in plenty of salted water. Remove the duck legs from the packaging to extract their fat and keep a tablespoon. Cut and chop coarsely the duck legs with a knife.
In a frying pan, brown the chopped onion and shallot with a tablespoon of the duck fat over low heat. When the mixture onion, shallot is golden, add the duck meat cut in small pieces and place over high heat for about 5 minutes. the duck must be roasted, finely ground, but remain soft. Remove from heat.
Mash the potatoes with a fork and make a smooth paste and add a little water. You need the puree kept thick. Add salt and pepper, add a pinch of nutmeg and the cream at the end.

Get into a gratin dish, a layer of mashed potatoes, a layer of duck meat, a few mushrooms and a layer of mashed potatoes to finish.

bake in a hot oven (200 °C) 392°F for about 25 minutes. You can finish cooking for 3 minutes under the grill for a nice golden brown colour. Serve it with a big green lettuce.

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