en 
fr 
es 
Executive Chef Pascal Bernou
France
Maison Rougié
Duck confit shredded cake with potatoes, duck jus with onions
Prepare a sumptuous duck confit shredded cake, enhanced with tender potatoes and enriched with a duck jus with caramelized onions, a recipe combining finesse and rich flavors.
4 pers.
30 min
Ingredients
- Shredded confit duck 400g
- Yellow onions 150g
- Butter 100g
- Potato 300g
- Sugar 50g
- Mesclun salad
- Pickling onions 100g
4 pers.
30 min
Related Products
Preparation
1
Thinly slice the yellow onions, then cook them, lightly caramelizing, then add 2dl of water or chicken stock.
2
Cook for 10 minutes and blend vigorously then pass through a fine sieve. Cut potato slices and cook them in a rosette pattern in a suitable mold.
3
Reheat the shredded confit in a pan and mold it into a circle on the plate, then place the potato rosette on top.
4
Garnish with a seasoned mesclun salad mix on the side of the plate.
5
Arrange a cordon of caramelized onion juice around.
Chef's Tip
Do not pack the shredded confit too tightly in the circle. It can also be suitable with a parmentier or in cromesquis.
Share this recipe
