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Slow-Cooked Duck en Cocotte with Potato Gratin
A slow-cooked French en cocotte with grilled duck breast, garlic and carrots, finished with gruyere, butter and thyme, served over potato gratin.
Ingredients
Instructions
Score the duck breast in a crosshatch pattern, season it, then place skin-side down in a hot pan to render the fat, about 5 minutes.
Add the garlic and carrots, cooking until softened, about 6 minutes.
Stir in the gruyere, butter and thyme for 3 minutes.
Prepare the potato gratin separately according to package directions.
Let the duck simmer for about 13 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.
