Duck leg, crushed potatoes with garlic and shallot cream, duo of sweet vegetables

Last Recipes

Duck leg, crushed potatoes with garlic and shallot cream, duo of sweet vegetables

Duck leg, crushed potatoes with garlic and shallot cream, duo of sweet vegetables





Duck leg, crushed potatoes with garlic and shallot cream, duo of sweet vegetables
Duck leg, crushed potatoes with garlic and shallot cream, duo of sweet vegetables
Ingredients
Number of people
-
2
+

2 duck legs

10 potatoes

1 leek

1 zucchini

20 cl of fresh cream

2 cloves of garlic (depending on size)

2 shallots

1 pinch of sugar

1 pinch of cinnamon

1 drop of natural vanilla flavouring

1 sprig of thyme

1 sprig of basil

1 pinch of salt

1 pinch of pepper

1 drizzle of olive oil




Preparation 
TOTAL TIME: 50 MIN
Preparation: 20 min
Cooking time: 30 min
Step 1
In a saucepan of salted water, put the potatoes to cook after peeling and cutting them. In a frying pan, brown the two duck legs in a drizzle of olive oil, turn them over regularly.
Step 2
Meanwhile, mix the crème fraîche, thyme, basil and vanilla. Chop the shallots and garlic into very fine pieces, add them to the crème fraîche.
Step 3
When the duck legs have given enough fat and are still pink, remove them from the pan and put the leek in. Brown it in the duck fat, add sugar. Once the leeks are cooked, put the duck legs back on.
Step 4
Once the potatoes are well cooked, drain them, crush them, add the crème fraîche, while the thighs finish cooking, peel the courgettes and cut them into very thin strips. Once the legs are cooked, remove them from the pan, put the courgette slices over low heat with cinnamon and a little sugar.
I add my grain of salt

No comments