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Home » Recipes » Thermomix » Duck Confit Potatoes au gratin using a Thermomix

Duck Confit Potatoes au gratin using a Thermomix

Name: Duck Confit Potatoes au gratin using a Thermomix
Prep time: 30 min
Cook time: PTM
Total time: 82 min
Yield: 6 servings
Cuisine: ["French"]

Thermomix TM6, Thermomix TM5, Thermomix TM31

(5)

Preparation time

30 min

Total time

82 min

Servings

Calories / Serving

521 Cals

Difficulty

Average

Duck Confit Potatoes au gratin using a Thermomix

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.

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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

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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.