Mains · Dairy-free

Sweet Potato and Duck Confit Gratin

Name: Sweet Potato and Duck Confit Gratin
Prep time: 20 min
Cook time: 43 min
Total time: 63 min
Yield: 6 servings
Ingredients: 1.5 kg (3 1/4 lb) small sweet potatoes (or medium waxy potatoes); 1 onion; 1 beef stock cube; 150 ml (2/3 cup) water; 4 confit duck legs, at room temperature; Salt and pepper; 20 g (3 tbsp) hazelnuts; 10 g (2 tbsp) dried breadcrumbs

A hearty autumn gratin: thin slices of sweet potato cooked in stock, covered with shredded duck confit and a crunchy hazelnut crumb. The Premiaglass square dish goes from microwave to hot oven, so the potatoes are part-cooked and the gratin browned in the same dish.

In brief Sweet Potato and Duck Confit Gratin is a mains recipe cooked in the Tupperware Premiaglass. It takes 63 minutes in total and serves 6 servings.

Total time: 63 min
Prep: 20 min
Cook: 43 min

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Product usedTupperware Premiaglass

Tupperware Premiaglass recipes (44)See the product ↗

+ Tupperware Mandoline, Tupperware Mixing bowl

Ingredients

6servings

1.5 kg (3 1/4 lb) small sweet potatoes (or medium waxy potatoes)
1 onion
1 beef stock cube
150 ml (2/3 cup) water
4 confit duck legs, at room temperature
Salt and pepper
20 g (3 tbsp) hazelnuts
10 g (2 tbsp) dried breadcrumbs

Method

Peel the sweet potatoes and onion and slice them with the Tupperware MandoChef into a Tupperware Mixing Bowl. Crumble the stock cube over, season, put the lid on and shake to mix.
Spread the slices in the Tupperware Premiaglass square dish 3.2 l, pour in the water and microwave for about 18 minutes at 600 W, stirring halfway. Heat the oven to 230 °C (450 °F), fan setting.
Remove the skin and fat from the duck legs and shred the meat. Spread it over the part-cooked potatoes, cover and bake for about 15 minutes.
Chop the hazelnuts coarsely and mix them with the breadcrumbs. Scatter this over the duck and bake uncovered for about 10 minutes more, until golden.