Dinner
Confit Duck on a Swedish Anchovy Potato Gratin
Confit Duck Janssons
Crispy confit duck leg served over a creamy Swedish-inspired potato gratin enriched with anchovy, onion, and heavy cream, finished with buttered breadcrumb crust and fresh parsley.
$11
20 minsPrep
45 minsCook
65 minsTotal
HardLevel
Nutrition per serving
896Calories
48gProtein
61gFat
42gCarbs
4gSugar
3gFiber
1852mgSodium
180mgChol
28gSat Fat
520mgPotassium
95mgCalcium
3.2mgIron
2.8mcgVitamin B12
12mgVitamin C
egg-free
protein-rich
fusion-kitchen
Instructions
1
Prep
Slice the potato thin and the onion fine. Chop the anchovy. 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 well rendered, then set aside.
3
Sweat
Soften the diced onion in butter over medium heat for 5 minutes until soft and translucent, then stir in the anchovy.
4
Simmer
Add the sliced potato and cream over low heat for 18 minutes until the potato is fork-tender and the cream thickens into a cohesive sauce.
5
Top
Scatter the breadcrumbs over the gratin surface, then crisp over medium-high heat for 4 minutes until golden brown and bubbling at the edges.
6
Plate
Nestle the crisp duck leg over the creamy 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
- 40g1/4 cup breadcrumbs
- 2 tsp2 tsp kosher salt
- 16gsmall handful parsley
