Duck confit, chestnut and mushroom layered back

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Serves: 4

By laptopwieldingharpy



  • 500g potato boiled and mashed

  • 1 handful parsley chopped

  • 2 tbsp soft butter

  • 250g pre-cooked chestnuts

  • 2 cloves garlic peeled and crushed

  • 1 jar duck confit

  • 1 splash truffle oil (to serve, optional)

  • 500g mushrooms


  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.

Handy Hint

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

Additional Information

  • mushroom

  • duck

  • Potato

  • Christmas

  • Main Course

  • Egg Free

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