Ingredients (Servings: 4 Preparation time: 1h30 Difficulty: medium)
- 4 duck legs in confit
- 20 gr butter
- 125 gr fresh or frozen blueberries
- 1/2 teaspoon peppercorns
- 50 ml red wine
- 1 tablespoon sugar
- 1 pinch of salt
For the gratin
- 800g medium potatoes
- 400 ml cream
- 1 tablespoon butter
- Salt, pepper and nutmeg to taste
Peel, wash and slice the potatoes into 3mm rounds. Rinse well in cold water and drain. Dry with a cloth.
Grease a baking or roasting pan with butter.
Place a layer of potatoes on the bottom of the pan. Season with salt, pepper and nutmeg and drizzle with some cream until covered.
Repeat the process until all ingredients are used up.
Place in the oven, preheated at 160ºC, for about 1 hour. To see if the potatoes are ready, pierce with a sharp knife, which should penetrate easily. Reserve.
In the meantime, without removing the potatoes from the oven, lay the duck legs in a roasting pan with the skin side up and place in the oven. Raise the temperature to 220ºC and let roast for approximately 20 minutes, or until they are golden brown and the skin is crispy.
In the meantime, put some butter in a frying pan and heat until melted.
Add the blueberries and let simmer on low heat for about 5 minutes.
Add the pepper, sugar and wine. Reduce until obtaining a creamy sauce.
Season with salt.
Serve the duck legs drizzled with blueberry sauce and the potato gratin.
If you are unable to find duck legs in confit at your supermarket, prepare them the following way:
Clean 4 fresh or defrosted duck legs, wash in cold water, drain and dry well using a cloth or paper towel.
Season with salt to taste.
Place the legs in a saucepan and cover with vegetable oil or pork lard.
Place on minimum heat, without boiling, for about an hour and a half, until the legs are very soft.