Duck confit, chestnut and mushroom layered back

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Duck confit, chestnut and mushroom layered back from laptopwieldingharpy

egg free kids can help can make in advance ok to freeze
Category
Potato recipes
Meat recipes
Christmas recipes
ServesNot stated
Prep time 15 mins
Cook time35 mins

Mumsnetter ratings

based on (1) review
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Ingredients

1 jar duck confit
500g mushrooms
250g pre-cooked chestnuts
500g potatoes (boiled and mashed)
Handful of parsley (chopped)
2 tbsp softened butter
2 garlic cloves (peeled and crushed)
Truffle oil (to serve - optional)

Handy Hint

The first two layers freeze very well. Defrost overnight in fridge and finish with mash just before baking.

Method

1. Mash together a good dollop of softened butter with some chopped parsley and garlic, to make a parsley and garlic butter.
2. Layer a shallow ovenproof dish with shredded duck.
3. Sauté the mushrooms and chestnuts together in the butter over a medium heat.
4. Pour the mushrooms and chestnuts over the duck, then top with a layer of mashed potato.
5. Bake until hot through and turning golden brown, and drizzle with a little truffle oil to finish.

Mumsnetter Reviews

From: laptopwieldingharpy on Wed 07-Dec-11 08:09:17 Overall rating: 0.0



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