Dinner
Confit Duck on a Swedish Anchovy Potato Gratin
Confit Duck Janssons
Crisp skin-on confit duck leg served over a Swedish-inspired creamy potato gratin with anchovies, onion, and heavy cream, browned and bubbling at the edges and finished with fresh parsley.
$11
20 minsPrep
45 minsCook
65 minsTotal
HardLevel
Nutrition per serving
892Calories
48.5gProtein
61.8gFat
34gCarbs
6.1gSugar
2.2gFiber
1648mgSodium
168mgChol
24.3gSat Fat
680mgPotassium
138mgCalcium
3.8mgIron
1.2mcgVitamin B12
8.5mgVitamin C
egg-free
protein-rich
fusion-kitchen
Instructions
1
Prep
Slice the potato thin and the onion fine. Chop the anchovy fillets. Pat the duck leg dry and season lightly with salt.
2
Crisp 1
Crisp the duck leg skin-side down over medium heat for 8 minutes until the skin is golden and renders fat, then set aside.
3
Sweat
Soften the onion in butter over medium heat for 5 minutes until translucent, then stir through the chopped anchovy.
4
Simmer
Add the sliced potato and heavy cream over low heat for 18 minutes until the potato is fork-tender and the cream thickens.
5
Crisp 2
Crisp the gratin over medium-high heat for 4 minutes until the top browns and bubbles deeply at the edges.
6
Plate
Nestle the crisp duck leg over the gratin, scatter fresh parsley over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g10.5 oz / 1 leg confit duck leg, bone-in
- 500g18 oz waxy potato
- 140g2.5 oz / 1 small onion
- 60g2 oz anchovy fillets, in oil
- 200ml1/2 cup heavy cream
- 4 tbsp4 tbsp unsalted butter
- 16gsmall handful parsley
- 2 tsp2 tsp kosher salt
