Inspired by the Ourthe, Vesdre and Amblève valleys, this recipe brings together confit duck and Jerusalem artichoke.
Ingredients:
- 2 confit duck legs
- 300 g Jerusalem artichokes
- 50 cl milk
- 50 cl single crem
- 50 g grated cheese
- 250 g salad
- Salt, pepper, butter, orange vinegar and hazelnut oil
Instructions:
1. Rinse then peel the Jerusalem artichokes. Cook them in a mix of milk and cream. Once cooked. Drain then mash with a little butter. Season and set aside.
2. Warm the duck legs a few minutes in the oven then pull the meat apart roughly. Place the meat in a baking dish. Top with the Jerusalem artichoke mash then the grated cheese. Put under the grill until the cheese melts.
3. Make a simple dressing with the oil, vinegar, salt and pepper. Serve on the side of the parmentier.
Bon appétit!
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