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Duck with Sauteed Chestnut Mushrooms and Pomme Puree
For a special family meal with a difference, try this duck dish.
- 4 duck legs
- 6 cloves garlic
- 4 sprigs thyme, or rosemary
- 900g Maris Piper potatoes, peeled and halved
- 50g butter
- 50ml semi-skimmed milk
- 250g mixed Chestnut mushrooms, halved and quartered depending on size
- 1 sprig thyme
- 2 tbsp brandy
- 4 tbsp double cream
- 1 tbsp parsley
Total time required
- Preparation time:
- Cooking time:
- Preheat the oven to 140c/120fan gas mark 1/275F.
- 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.
- 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.
- 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.
- Remove the foil and turn the legs skin side up and bake for a further hour until very tender.
- 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.
- Remove the duck from the oven and drain the fat.
- Place the duck on a baking tray, well spaced apart and grill on high for 5-10 minutes or until crisp.
- Meanwhile, fry mushrooms on high in a little oil until they start to go golden.
- 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.
- 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.
- Serve immediately with parsley sprinkled over.