Inspired by the Ourthe, Vesdre and Amblève valleys, this recipe brings together confit duck and Jerusalem artichoke.


  • 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


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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