Ingredients
- 3 confit duck legs
- 450 g bintje potatoes
- 650 g sweet potatoes
-
butter
- 100g parmesan
- 4 sprigs of parsley
Preparation
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Peel the potatoes and sweet potatoes, cut them into small cubes. Steam the potatoes for 25 minutes. After 10 minutes, add the sweet potato cubes and continue cooking for 15 minutes. Using a potato masher, mash the potatoes and sweet potatoes. Add 25g of butter and half of the parmesan. Salt, pepper and mix well.
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Preheat the oven to 150°/th. 5. Bake the duck legs for 15 minutes on a rack placed above a roasting pan to catch the fat that drips out. Take them out, increase the oven temperature to 200°/th.6-7. Let the meat cool for 5 minutes. Remove the skin and shred it. Mix it with the previously chopped parsley and place the duck in a buttered gratin dish. Cover with the puree, sprinkle with the rest of the parmesan and bake for 25 minutes, it should be nicely browned.
