Recreate Rick’s recipe for duck cottage pie (parmentier de confit de canard) from Secret France – as seen on BBC2.
Rick says: ‘Unctuous, filling and restorative, it has legendary standing among the many group of grape pickers at Auxey-Duresses in Burgundy.’
4 confit duck legs (Out there in a tin from good supermarkets or you may make your personal at residence utilizing the directions beneath)
4 shallots, chopped
A number of contemporary thyme sprigs, leaves stripped and chopped
175ml pink wine
200ml hen inventory
Handful flat-leaf parsley, chopped
800g potatoes, minimize into 5cm chunks
100-125ml heat milk
150-200g Comté cheese, grated
Salt and black pepper
Should you’re making your personal confit duck legs at residence, accomplish that not less than 24 hours earlier than you wish to serve this dish. Place one duck leg within the backside of a deep plastic, glass or stainless-steel bowl, sprinkle with somewhat of the salt, flip it over, sprinkle with extra salt and add one other duck leg. Proceed till you’ve used up the duck legs and the salt. Cowl and go away within the fridge for six hours, turning the legs over midway by way of. Don’t go away any longer or the duck will develop into too salty.
Preheat the oven to 140°C/Fuel Mark 1. Rub the salt off the duck legs and pat them dry with kitchen paper. Deliver the duck or goose fats to a delicate simmer in a casserole dish by which the duck legs will match snugly. Add the legs, ensuring they’re utterly submerged, cowl and switch the dish to the oven. Cook dinner for 11/2 hours, then take away from the oven and go away to chill within the fats. Chill for not less than 24 hours or till wanted.
Should you’ve obtained a tin of confit duck, start the recipe right here.
Heat the confit duck legs over a delicate warmth to launch the fats, then pour the fats into clear jam jars. You’ll need some for this dish, however save the remaining for roasting potatoes one other day.
Take away the pores and skin from the duck legs and discard it or slice and roast as a nibble. Draw back the duck meat with a few forks and shred it, eradicating and discarding any bones and gristle.
Warmth 2 tablespoons of the duck fats in a pan, add the shallots, thyme and loads of black pepper. Permit the shallots to brown gently and as soon as they’re golden, add the wine and inventory, then convey to the boil. Cook dinner for a couple of minutes, then add the duck meat and the chopped parsley. Stir and put aside.
Preheat the oven to 210°C/Fan 190°C. Boil the potatoes in salted water for 20–25 minutes till tender. Drain them properly, then add the nice and cozy milk and mash till easy. Season with salt and a giant pinch of black pepper.
Grease a baking dish measuring about 18 x 28cm with duck fats. Pile within the meat combination, then cowl with mashed potatoes. Sprinkle the grated cheese on prime and bake for about 25 minutes till heated by way of and browned on prime.
Recipe from © Rick Stein’s Secret France, BBC Books, 2019
Picture © James Murphy Pictures
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