Duck Potato Gratin
Duck potato gratin is a recipe with fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g shallots
- 800 g duck meat (pre‑cooked)
- 100 g sea salt
- 1 tsp black peppercorns
- 4 sprigs Rosemary
- 2 tbsp honey
- 1 untreated orange zest
- 800 g duck or goose fat
- 1 kg waxy potatoes
- 3 tbsp butter
- 4 tbsp freshly grated cheese (e.g., Gouda)
- 250 ml lukewarm milk
- Nutmeg (freshly grated)
- 80 g breadcrumbs
Instructions
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1.
Leave the shallots whole and remove 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 rosemary sprigs. Add honey, rosemary needles, orange zest, and pepper; mix well by hand. Cover and refrigerate overnight to marinate.
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2.
On the next day brown all duck pieces skin‑side down in a little duck fat. Then add the shallots and sear briefly. Add remaining fat so that all meat is covered. Place the pot on the bottom of a preheated oven and braise at 200 °C until the meat is tender and nicely browned (about 3 hours).
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3.
Meanwhile peel, wash, roughly cut potatoes and boil in salted water for about 25 minutes.
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4.
Drain, let steam off, and press through a potato masher. Mix with butter, cheese, and milk into a firm purée. Season with salt, pepper, and nutmeg.
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5.
Let the meat drain well and break it apart with a fork.
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6.
Spread half of the purée in a greased baking dish, layer the duck meat on top, then cover with remaining purée. Sprinkle breadcrumbs and bake in the still hot oven for about 25 minutes until golden‑brown.
