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Hearty Duck Confit with Potato Gratin
A hearty French duck breast confit with haricots verts, carrots and shallots, finished with white wine, dijon mustard and gruyere, served over potato gratin.
Ingredients
Instructions
Season the duck breast and saute it over medium-high heat until well browned, about 5 minutes.
Add the haricots verts, carrots and shallots, cooking until softened, about 4 minutes.
Stir in the white wine, dijon mustard, thyme and gruyere for a final minute.
Prepare the potato gratin separately according to package directions.
Let the duck simmer for about 10 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the potato gratin, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
