Duck with Sauteed Chestnut Mushrooms and Pomme Puree
By Morrisons
Published on 16 December 2020
For a special family meal with a difference, try this fancy duck dish.Time and servings
4 hrs 20 minsTotal time
4Servings
20 minsPrep time
4 hrsCooking time
Ingredients
- 4 sprigs of thyme, or rosemary
- 1 sprig of thyme
- 4 duck legs
- 4 tbsp of double cream
- 2 tbsp of brandy
- 50 g of butter
- 900 g of maris piper potatoes, peeled and halved
- 250 g of mixed chestnut mushrooms, halved and quartered depending on size
- 50 ml of semi-skimmed milk
- 6 cloves of garlic
- 1 tbsp of parsley
Method
Step 1
Preheat the oven to 140c/120fan gas mark 1/275F.Step 2
Prick the duck skin a few times with a sharp knife and place the duck legs, skin side down, in a very tight fitting dish, making sure they overlap slightly.Step 3
Gently squash 6 cloves of garlic until broken up and add to the duck with 4 sprigs of thyme, 2 tsp salt and 1 tsp black pepper.Step 4
Add in 50ml water, cover tightly with foil and transfer to the oven for 2 hours or until the fat has rendered from the legs.Step 5
Remove the foil and turn the legs skin side up and bake for a further hour until very tender.Step 6
When the duck has about 30 minutes left in the oven place the potatoes in a pan of cold, salted water and bring to the boil. Boil the potatoes for about 20 minutes or until soft. Drain and allow to steam for 10-15 minutes until dried out.Step 7
Remove the duck from the oven and drain the fat.Step 8
Place the duck on a baking tray, well spaced apart and grill on high for 5-10 minutes or until crisp.Step 9
Meanwhile, fry mushrooms on high in a little oil until they start to go golden.Step 10
Add in a touch of thyme and then the brandy. Stir the mushrooms around quickly in the pan to soak up the brandy and then add in 4 tbsp double cream and seasoning. Leave the mushrooms to sit with the heat off until ready to serve.Step 11
Mash the slightly cooled potatoes with the butter, milk and salt. Plate up the mash, top with a crisp duck leg and pour over the mushrooms and cream sauce.Step 12
Serve immediately with parsley sprinkled over.