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Fusion Kitchen egg-free nut-free shellfish-free high-protein Dinner

Confit Duck on a Swedish Anchovy Potato Gratin — Confit Duck Janssons

Crisp confit duck leg set over a Swedish skillet gratin of waxy potato, sweet onion, anchovy, and cream, browned at the edges and finished with fresh parsley.

Not rated yet Fusion Kitchen

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

20 minsPrep

45 minsCook

65 minsTotal

HardLevel

🍷Cahors Malbec 🥤Swedish Punsch

Nutrition per Serving

1200 Calories

42g Protein

86g Fat

60g Carbs

8g Sugar

5g Fiber

1500mg Sodium

220mg Chol

Ingredients

For 2 servings

confit duck leg, bone-in 600g (21.2 oz / 2 legs)

waxy potato 500g (17.6 oz)

onion 140g (4.9 oz / 2 small)

anchovy fillets, in oil 60g (2.1 oz)

heavy cream 200ml (3/4 cup + 1 tbsp)

unsalted butter 4 tbsp

breadcrumbs 40g (1.4 oz)

kosher salt 2 tsp

parsley 16g (small handful)

Instructions

Prep

Slice the potatoes thin and the onions fine. Chop the anchovies. Pat the duck legs dry and season them lightly with salt.

Crisp 1

Crisp the duck legs skin-side down over medium heat 10 minutes until the skin is golden and well rendered, then set aside.

Sweat

Soften the diced onion in butter over medium heat 5–6 minutes until soft and translucent, then stir the anchovy through.

Simmer

Add the sliced potato and the cream over low heat 20 minutes until the potato turns fork-tender and the cream thickens.

Crisp 2

Crisp the gratin top over medium-high heat 5 minutes until it browns and bubbles deeply at the edges.

Plate

Nestle the crisp duck legs over the creamy gratin, scatter fresh parsley over the top, and serve hot.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.