Confit with Purée

Ingredients

• 200 g shallots
• 700 g duck meat (pre‑cooked)
• 800 g sea salt
• 1 tsp black peppercorns
• 4 sprigs Rosemary
• 2 tbsp honey
• 1 untreated orange (zest)
• 700 g goose lard
• 800 g waxy potatoes
• Salt
• 3 tbsp butter
• 4 tbsp freshly grated cheese (e.g., Gouda)
• 250 ml lukewarm milk
• Nutmeg (freshly grated)
• young parsley (for garnish)

Instructions

1. 1.

   Leave the shallots whole and peel only the skin. Place the duck pieces in a pot, add the shallots, and season with salt. Crush the peppercorns in a mortar. Remove needles from the rosemary. Add honey, rosemary needles, orange zest, and pepper; mix well by hand. Cover and refrigerate overnight.

2. 2.

   Preheat the oven to 200 °C fan‑forced.

3. 3.

   The next day brown all duck pieces skin side down in a little goose lard. Add the shallots and sear briefly. Pour remaining lard over the pieces so they are covered. Place the pot on the bottom of the preheated oven and braise for about 3 hours until the meat is tender and nicely browned.

4. 4.

   Meanwhile peel, wash, roughly cut the potatoes and boil in salted water for about 25 minutes.

5. 5.

   Drain, let steam off, and press through a potato masher. Mix with butter, cheese, and milk into a firm purée; season with salt and nutmeg.

6. 6.

   Let the meat drain well and break it apart with a fork.

7. 7.

   Spread half the purée in a greased baking dish, layer the duck on top, then cover with the remaining purée. Bake in the still hot oven for about 25 minutes until golden‑yellow gratinated.

8. 8.

   Remove, sprinkle with parsley, and serve.