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Stuffed Potatoes with Duck Confit and Onion Confit

Recipe Main Course Stuffed Potatoes with Duck Confit and Onion Confit, Recipe Ptitchef

Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 50 minutes
Energy: 715 kcal / serving

Instructions

  • 1.   Peel and finely chop the shallots, then sauté them in a little duck fat. Drain the duck thighs, remove the skin, and cut the meat into small pieces. Sauté the meat with the shallots over low heat for 5 minutes, then add the onion confit, mix well, and season with salt and pepper.
  • 2.   Set aside. Peel the potatoes, wash them, then cut off the top and hollow them out.
  • 3.   Stuff the potatoes with the confit meat, place the tops back on, and tie them with string.
  • 4.   In a Dutch oven, heat a little duck fat, then place the potatoes snugly inside. Season with salt, pepper, and grated nutmeg. Add a bay leaf, cover the Dutch oven, and cook over low heat for 35 to 45 minutes.
  • 5.   Serve hot with finely chopped chives.

Ingredients for servings

  • 8 firm-fleshed potatoes
  • 4 confit duck legs
  • 1 tablespoon of candied onion
  • 2 shallots
  • 1 leaf of bay leaf
  • 1 pinch of nutmeg

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    715 kcal
    36 %
  • Fat
    17,27 g
    25 %
  • of which saturated
    5,33 g
    27 %
  • Carbohydrates
    55,46 g
    21 %
  • of which sugar
    ?
    ?
  • Protein
    79,41 g
    159 %
  • Fibers
    6,28 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.