Duck Leg Confit with Mashed Potatoes
4 servings
240 minutes
A lot of spears have been broken over Joel Robuchon's mashed potato. And here it is again - combined with another recipe from the world's culinary treasure trove. Duck Leg Confit, even more fat!
1
Prepare the necessary ingredients.
2
Put a pinch of salt and a pinch of black pepper in the mortar.
- Salt: pinch
- Ground black pepper: pinch
3
Add thyme and rosemary.
- Thyme: 5 g
- Rosemary: 2 g
4
Crush the herbs and spices with a pestle, coat the legs in them, and let marinate for at least two hours.
- Duck legs: 2 pieces
5
Place the legs compactly in a small baking dish.
- Duck legs: 2 pieces
6
Wrap the duck with garlic and shallots, and fill the mold with fat to the brim. Place it in a preheated oven at 170 degrees for at least two hours. At least — because the longer the duck marinates and bakes, the tastier it becomes.
- Garlic: 6 cloves
- Shallot: 2 heads
- Duck fat: 200 g
7
Boil the potatoes until cooked.
- Potato: 500 g
8
Drain the water.
9
Crush with a piece of butter, then strain the puree through a sieve.
- Butter: 50 g
10
Submit.
