Total Time: 45 minutes
Preparation: 20 minutes
Cooking: 25 minutes
- 4 duck confit legs
- 2 onions
- 2 shallots
- 10 potatoes (bintje)
- 2 tablespoons Pretexte culinary liquid
- 1 pinch of nutmeg
- Wash and peel the potatoes and cook them in a large pot of salted water.
- Warm the duck confit legs in a water bath to remove them from the fat.
- Save one tablespoon of duck fat.
- Roughly chop the duck confit legs (do not blend!).
- Slice the shallots and onions thinly.
- In a large frying pan or sauté pan, sauté the sliced onions and shallots in one tablespoon of duck fat over low heat until golden brown.
- When the onion and shallot mixture is nicely golden, add the chopped duck confit and increase the heat, stirring vigorously, for 5 minutes. The duck confit should be lightly browned on the surface but remain tender. Set aside.
- Mash the potatoes with a fork (please, no potato masher!) and make a smooth puree by adding 50% water and 50% milk.
- Season with salt, pepper, a pinch of nutmeg, and the Pretexte culinary liquid.
- Preheat the oven to 200°C (thermostat 6-7).
- In a sufficiently tall dish, spread half of the duck confit mixture.
- Mix the remaining half with an equal amount of mashed potatoes and spread this second layer over the first. Finish with a third layer of mashed potatoes.
- Score the top of the mashed potatoes with the back of a fork.
- Bake in a hot oven (200°C) for 25 minutes. You can also finish the cooking for 3 minutes under the broiler to obtain a nice gratiné.
- Serve with a salad (such as lamb’s lettuce) and a light Cahors wine: this dish may not look fancy, but your guests will be pleasantly surprised!