Recipes, Main courses

Duck and Sweet Potato Cottage Pie

n

Duck and Sweet Potato Cottage Pie

For 10 people

Difficulty:easy

Price: medium

Preparation time: 30 minutes

Cooking time: 1h

Ingredients

  • 2 cans of 4 duck confit legs each
  • 2.5 kg sweet potatoes
  • 150 g heavy cream
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • Salt
  • Pepper

Ustensils

Preparation

Sear the duck legs in a sauté pan until golden on both sides. Set aside.

Bring a large pot of salted water to a boil.
Peel and cut the sweet potatoes into large cubes.

Cook them for about 15 minutes (check that they are cooked through by inserting the tip of a knife).

Once cooked, drain your sweet potato cubes.

Mash them using a potato ricer

Add the cream, cumin, and nutmeg. Mix well.

Season with salt and pepper.

Preheat your oven to 190°C (375 °F).

Remove the fat and bones from the duck legs, shred the meat, and spreat it evenly in you baking dish.

Cover with the sweet potato mash, then use a fork to create a criss-cross pattern on the surface.

Bake in the oven for 20 minutes.

More about Emma :

Emma, Casserole & Chocolat
Facebook Instagram Pinterest

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

0 Liked
Related posts