Potato, turnip and cranberry Saint Agur gratin with confit duck recipe
Two-Michelin starred Raymond Blanc’s tasty duck recipe has a Christmas twist making it an irresistible alternative to the traditional turkey.
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Cooking tools:
- Instant-read thermometer
- Kitchen scale
- Garlic press
- Mortar and pestle
- Baking dish
- Saucepan
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Fine-mesh sieve
- Kitchen towel
- Aluminum foil
- Plastic wrap
Ingredients
- 4 duck legs
- 30g coarse rock salt
- 1 tbsp black peppercorns, crushed
- 4 garlic cloves, peeled and finely sliced
- 2 bay leaves, finely sliced
- 4 sprigs thyme, picked
- 800g duck fat, melted
- 500ml whipping cream
- 10g sea salt
- 2 pinches black or white pepper, freshly ground
- 2 cloves garlic, peeled and crushed
- 550g potatoes, peeled and sliced 2mm
- 550g turnips, peeled and sliced 2mm
- 250g cranberry sauce
- 100g Saint Agur blue cheese, crumbled
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