egg-free · 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.
$$$
20 minsPrep
45 minsCook
65 minsTotal
HardLevel
Nutrition per serving
1200Calories
42gProtein
86gFat
60gCarbs
8gSugar
5gFiber
1500mgSodium
220mgChol
Goes well with
Swedish PunschSwedish Punsch — A refreshing pairing fo...
local
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international
Instructions
1
Prep
Slice the potatoes thin and the onions fine. Chop the anchovies. Pat the duck legs dry and season lightly with salt.
2
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. Work in batches or use a large skillet if needed.
3
Sweat
Soften the diced onions in butter over medium heat 5-6 minutes until soft and translucent, then stir the anchovies through.
4
Simmer
Add the sliced potatoes and cream over low heat 20 minutes until the potatoes turn fork-tender and the cream thickens. Stir occasionally.
5
Crisp 2
Crisp the gratin top over medium-high heat 5 minutes until it browns and bubbles deeply at the edges.
6
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz / 2 legs) confit duck leg, bone-in
- 500g (17.6 oz) waxy potato
- 140g (4.9 oz / 2 small) onion
- 60g (2.1 oz) anchovy fillets, in oil
- 200ml (3/4 cup + 1 tbsp) heavy cream
- 4 tbsp unsalted butter
- 40g (1.4 oz) breadcrumbs
- 2 tsp kosher salt
- 16g (small handful) parsley