Duck Confit Potatoes au gratin using a Silvercrest Monsieur Cuisine
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Dive into the decadent world of French cuisine with this sumptuous Dauphinois gratin featuring the luxurious twist of duck confit! Originating from the Dauphiné region, this dish is a celebration of creaminess and flavor, marrying the rich, earthy notes of Comté cheese and the tender, savory goodness of duck. Fun fact: the French have been layering potatoes like this since the 18th century, often using the dish as a way to showcase the freshness of their local produce. You might want to keep a fork handy, as this dish is so delicious, you may just want to dive in headfirst! Perfect for impressing guests or indulging in a cozy night in, this gratin is sure to be a crowd-pleaser.
Ingredients
- 1000 g Potato
- 6 g Confit duck leg
- 2 g Clove of garlic
- 250 g Whole milk
- 250 g Whipping cream
- 5 g Salt
- 2 g Pepper
- 1 g Ground nutmeg
- 35 g Butter
Steps
Potato Slices
- Peel, sliced, and add 1000 g of potato in a container.
Duck Confit
- Preheat the oven at 180°C.
- Add 6 g of confit duck leg in the container.
- Debone the confit duck legs and shred the meat, discarding the skin and bones.
Garlic Infusion
- Cut into small pieces, and add 2 g of clove of garlic in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 7. Scrape the sides of the bowl with the spatula
- Add 250 g of whole milk, 250 g of whipping cream, 5 g of salt, 2 g of pepper, 1 g of ground nutmeg in the food processor bowl.
- Mix manual: 10:00min / 90°C / Speed 2.
- Transfer the content of the food processor bowl in the container.
Assembly and Baking
- Brush 20 g of butter on a baking dish.
- Layer half of the potato slices in the dish, followed by a layer of shredded duck confit, and top with the remaining potato slices.
- Pour the content of the container.
- Distribute 15 g of butter on a plate.
- Cook in the oven at 180°C during 50min.
- Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender and the top is golden brown.
- Let it cool slightly before serving.
- Serve Hot.
