Braised Duck Thighs with Gratins

Ingredients

• 4 duck thighs (ca. 500 g)
• 4 shallots
• 4 Carrots
• 5 tbsp butter
• 12 peeled chestnuts
• 2 Garlic cloves
• 350 ml dry red wine
• 3 thyme sprigs
• 1 cinnamon stick
• Salt
• ground pepper
• 2 tbsp balsamic vinegar
• 50 g truffle butter (ready-made)
• 500 g mainly starchy sweet potatoes
• 300 g Parsnips
• 2 Eggs
• 400 ml milk
• 1 tbsp sour cream

Instructions

1. 1.

   Season duck thighs with salt and pepper. Peel shallots and carrots. Halve the shallots, cut carrots into pieces. Heat 2 tbsp butter in a large pot, sauté shallots. In another pot heat 2 tbsp butter and roast chestnuts. When shallots are golden brown, remove and set aside, then add duck parts to the same pot and sear all sides. Add pressed garlic and wine, bring to boil, then add shallots, carrots, thyme, cinnamon, salt and pepper; cover and simmer over low heat for about 45 minutes. Finish with balsamic vinegar and remaining butter.

2. 2.

   Peel sweet potatoes and parsnips and slice very thin or shave into fine rounds. Layer in a baking dish greased with a bit of truffle butter, seasoning each layer with salt and pepper. Whisk eggs with milk and sour cream, pour over the vegetables. Sprinkle remaining truffle butter on top and bake at 180°C for about 45 minutes. Serve with the duck.