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Duck Confit Rösti with Fig Sauce

  • Preparation : 30 minutes
  • Cooking : 35 minutes
  • Portions : 4
recette de canard confit


  • 4 duck legs confit
  • 6 Russet potatoes, peeled
  • 1 sweet potato, peeled
  • 15 ml (1 tbsp) thyme, chopped
  • 15 ml (1 tbsp) rosemary, chopped
  • 15 ml (1 tbsp) garlic, minced
  • 125 ml (½ cup) dried French shallots, chopped
  • Salt and pepper to taste
  • 60 ml (¼ cup) butter
  • 125 ml (½ cup) red wine
  • 250 ml (1 cup) demi-glace sauce
  • 4 figs, diced
  • 60 ml (¼ cup) blackcurrant jelly


  1. Preheat the oven to 180 °C (350 °F).

  2. Grate the potatoes and the sweet potato. Place on a cloth and wring the cloth over the sink to extract as much water as possible.

  3. In a bowl, combine the potatoes with the herbs, garlic, and 45 ml (3 tbsp) of the shallots. Season with salt and pepper.

  4. In a large non-stick pan, melt a third of the butter over medium heat. Form four patties directly in the pan, using about 80 ml (⅓ cup) of the mixture for each patty. Lightly press down on the patties. Cook for 4 to 5 minutes, until the edges of the patties begin to brown.

  5. Gently turn the patties over and continue cooking for 4 to 5 minutes.

  6. Place the patties on a baking sheet lined with parchment paper. Repeat steps 4 and 5 two more times with the rest of the potato mixture, to make a total of 12 patties. Set aside.

  7. Place the duck legs on another a baking sheet lined with parchment paper. Bake in the oven for 15 to 20 minutes.

  8. Place the rösti in the oven and reheat for 5 minutes while the duck finishes cooking.

  9. In a saucepan, bring the red wine and the rest of the shallots to a boil over medium heat. Simmer until the liquid has completely reduced.

  10. Add the demi-glace, figs and blackcurrant jelly to the saucepan. Season with salt and pepper. Simmer for 5 to 7 minutes over medium-low heat.

  11. Shred the meat of the duck legs.

  12. Layer three rösti on each plate. Top each serving with the shredded duck and drizzle with the fig sauce.

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