Sweet potato gratin with duck
Discover our delicious sweet potato bake with preserved duck, tasty and hearty, perfect for your autumn meals.
6 people
Easy
€€ - €€€
520-570 kcal/serving
Préparation
Peel the sweet potatoes and the onion. Slice them thinly (MandoChef) into a mixing bowl (Baking bowl). Crumble the stock cube over them, add salt and pepper, close with the Lid and shake well to mix the ingredients.
Spread them out in the 3.2 l square Premiaglass grill dish, pour in the water and cook for about 18 minutes at 600 watts, stirring halfway through.
Trim the duck legs, remove the skin and fat, and shred the meat.
Spread the meat over the pre-cooked sweet potatoes, cover and cook for about 15 minutes in the preheated fan oven, setting 7/8 or 230°C.
Mix the coarsely chopped hazelnuts with the breadcrumbs. Sprinkle this mixture over the duck and brown uncovered for about 10 minutes.
Tip: replace the duck confit legs with leftover beef (boiled beef), minced beef, or sliced white poultry meat...
Ustensiles
Ingrédients
- 1.5 kg of small sweet potatoes (or medium gratin potatoes)
- 1 onion
- 1 beef bouillon cube
- 150 ml of water
- 4 duck confit legs at room temperature
- Salt and pepper
- 20 g of hazelnuts
- 10 g of breadcrumbs