Name: Potato, Turnip & Cranberry Saint Agur Gratin With Confit Duck
Prep time: 45 min
Cook time: 1 h 10 min
Yield: 4
Ingredients: For marinating the confit duck; 4 duck legs; 30g/1¼oz coarse rock salt; 1 tbsp black peppercorns, crushed; 4 cloves garlic, peeled and finely sliced; 2 bay leaves, finely sliced; 4 sprigs fresh thyme, picked; For cooking the confit duck; 800g/1¾lb duck fat, melted; For the gratin; 500ml/18fl oz whipping cream; 2 tsp sea salt; 2 pinches of freshly ground black or white pepper; 2 cloves garlic, peeled and crushed; 550g/19oz potatoes, peeled and cut into 3mm/1/8in slices; 550g/19oz turnips, peeled and cut into 3mm/1/8in slices; 250g/9oz cranberry sauce; 100g/4oz Saint Agur blue cheese, crumbled

VMG Recipes