Duck Confit with Creamy Twice-Baked Potatoes
- Preparation : 40 minutes
- Cooking : 90 minutes
- Portions : 4
- 4 Brome Lake Duck thighs confit
- 2 large Russet (baking) potatoes
- 60-90 ml (4-6 tbsp) butter
- 1 pkg (150 g) of fresh soft cheese of your choice (such as Boursin)
- 45 ml (3 tbsp) fresh chives, chopped
- Brome Lake duck stock or chicken stock
- Small cubes of Brome Lake dried duck sausage
- Fleur de sel and coarsely ground black pepper
Pre-heat the oven to 190 °C (375 °F). Scrub the potatoes under running water. Prick them in a few places with a knife and place them on a broiler pan. Put the potatotes in the oven and bake for about 60 minutes or until tender.
Remove potatoes from oven and let cool 15 minutes before cutting in half lengthwise.
Carefully remove the flesh from each potato shell using a spoon, without piercing the skin. Place the potato flesh in a flat-bottomed bowl and add the butter, cheese and chives. Season to taste and mash thoroughly using a potato masher.
Add just enough duck stock to make a smooth purée, but leave the potatoes thick enough to hold their shape. Fill the potato shells with the potato mixture and garnish with the cubes of dried duck sausage. Return to the oven and continue baking for 30 minutes, or until lightly browned on top.
Fifteen minutes before the end of baking the stuffed potatoes, place the duck confit in the broiler pan beside the stuffed potatoes and continue baking. You can brown the top of the confit under the broiler at the end of baking to give even more colour.
Remove from oven and serve immediately, with each serving consisting of a stuffed potato and duck confit on a bed of arugula. If desired, season the top of the confit with fleur de sel and ground black pepper, and serve with homemade ketchup or chutney of your choice.
Recipe developed by Nicolas Vallée, professional chef