Créé avec l’IA
French Duck Confit Shepherd's Pie
120 min 825 kcal par portion Avancé
Ingrédients
4 Portions
- duck confit600 g
- Yukon Gold potatoes800 g
- whole milk100 ml
- unsalted butter40 g
- egg yolk1 piece
- carrots200 g
- leeks150 g
- frozen peas100 g
- red wine200 ml
- flour2 tbsp
- olive oil2 tbsp
- thyme1 tsp
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 2
Peel and cut the Yukon Gold potatoes into chunks. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until tender.
- 3
While the potatoes are cooking, shred the duck confit meat, discarding any skin and bones. Set aside.
- 4
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped leeks and carrots, and sauté for 5 minutes until softened.
- 5
Add the shredded duck confit to the skillet and cook for 2 minutes. Sprinkle the flour over the mixture and stir well to coat.
- 6
Pour in the red wine and add the thyme, salt, and black pepper. Simmer for 5-7 minutes until the sauce thickens slightly. Stir in the frozen peas and cook for 2 more minutes. Remove from heat.
- 7
Drain the cooked potatoes and return them to the pot. Add the butter and mash until smooth. Gradually add the milk, mixing until creamy. Season with salt and pepper to taste. Let cool for 2 minutes, then mix in the egg yolk.
- 8
Spread the duck and vegetable mixture evenly in the bottom of a baking dish. Top with the mashed potatoes, spreading them smoothly over the filling.
