Preparing confit duck leg


Preparing confit duck leg does not have to be difficult. This delicious recipe with confit duck leg in the oven is all about the right ingredients. It is important to stress that using traditionally prepared duck legs can make a world of difference in the flavour and texture of this dish. By following the authentic preparation method, the confit duck takes on a unique flavour that goes perfectly with the creamy mashed potatoes of this hachis parmentier. So, for an unforgettable culinary experience, I recommend you choose duck legs prepared with love and attention according to tradition. Get ready for a tasty journey into French cuisine!


Preparation: preparing confit duck leg

The meat mixture:

  • Clean and slice the onions and carrots
  • Warm the duck legs slightly so you can easily separate them from the fat
  • Remove the skin, debone the duck and cut into small pieces
  • Fry the onions and carrots in a little olive oil until tender
  • Add the meat, fry briefly and extinguish the heat

The mash:

  • Peel and boil the potatoes until tender
  • Mix the potatoes with the butter, milk and egg
  • Add the nutmeg, pepper and salt as desired (be careful as the duck confit is already salty)

The gratin:

  • Heat the oven to 180°
  • Put the meat mixture in a baking dish
  • Put a layer of puree over this
  • Cover with breadcrumbs and a few knobs of butter
  • Put in the oven for 20 min
  • For a nice crust, you can turn on the grill a little more


Do not throw away the fat from the confit duck legs. You can still use it to fry meat or potato slices.


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