Duck Confit and Potato Gratin

We have a floor.


The bit at the top of the stairs isn’t finished yet, but I suggested, and mon mari agreed, that perhaps the railing could be next….

For obvious reasons…

But the rest is done, with two coats of varnish on it, so far.

I’m so pleased with it I thought I’d post lots of views.


Remember my complaining about the dust?  This is the gap between the lower ceiling and the upper floor that was so helpful in distributing it all.  It will be enclosed soon.


To celebrate, I made another dish based on a recipe from my French ‘Gratins’ cookbook.  This one involved duck confit.

In the past I’ve only used duck confit in cassoulet. As much as we love it, it’s always a challenge dealing with all the fat that comes with it.


There are four legs / thighs buried under the fat in that can of duck confit, which is more than we would eat for dinner. (I used the rest in a risotto; recipe next post).

One major change I made in the recipe was to not top it with breadcrumbs.  Personal opinion, but I normally think all breadcrumbs add is calories.  I don’t really see them as enhancing the flavor.

Duck and Potato GratinConfit of Duck and Potato Gratin

2 legs and thighs of duck confit. meat removed from bones
2 medium potatoes, thinly sliced
4oz (120gr) mushrooms, thickly sliced
3 shallots, chopped
2 cloves garlic, minced
1 tbs parsley
1 tsp rosemary
1/4 cup white wine
1 tbs duck fat

Sauté potatoes in duck far until starting to brown, about 10 minutes.  Add mushrooms, shallots, garlic, parsley and sauté until 5 minutes longer.
Put duck into another skillet, add wine, rosemary, cover and simmer 10 minutes.
Spread half the potatoes / mushrooms in a gratin dish.  Top with duck and wine.  Spread remaining potatoes over the duck.  Bake, 400F (200C) for 20 minutes, until top is nicely browned.  Serve from gratin dish.

This very simple dish is one of the best we’ve had this winter.


Do you know what these are?




14 thoughts on “Duck Confit and Potato Gratin”

  1. ? pigs ears.
    Well Katie is really hard to disagree with you but since I started making bread crumbs from some of my home made bread … well, ah, they are worth the calories and I do use butter … but then that’s just me.
    Love the look of the potato gratin!!

  2. pigs’ ears (note the plural, or have French pigs more than one set?). I’m with you on omitting bread crumbs, but then I have excised grains from my diet (and potatoes, so I may need to find a workaround with this confit; my, that duck fat looks great). Anyway, yes, your floor looks great and a railing seems like a reasonable addition. keep at it.

  3. Yeah, I agree: pig’s ears; or they look just like orejas de cerdo 😀
    Your floor looks great, Katie! It’s worth the effort and time 😀
    Thanks for inviting. When it comes the time of the trip, I’ll let you know the itinerary and see if your house is on our way.

  4. Duck confit . . . not available. Pig’s ears? . . . Not sure what to do with them. Upstairs floor . . . Beautiful. Railing . . . Necessary. You have come a long way with the house.

  5. Tanna, that would likely convert me. And I should have been more specific – I do like them on vegetables and cheese and other stuff – I just don’t like them on potato gratins – or pasta…
    Angie, they’re pig ears – the puppies love them, New treat.
    Phoenicia, that would be creepy….
    Pam, it’s a type of pine that we can get here – very hard, unlike what we used to get in the US, which was soft and full of knots.
    John, we’re hoping for the railing before one of us goes ass-over-appetite… Pigs’ ears is correct (and happy puppies)
    Linda, I have seen mushrooms that look that scary…. but these are puppy treats!
    Zoomie, thanks – puppies think they’re beautiful! Or at least, delicious!
    Nuria, thanks – and let me know!
    manningroad, I was amazed at how much they love them.
    Gary, they’re everywhere here – stacks and stacks.
    Penny, thanks – still more to do, but we’re getting there.
    Marina, thanks – and they are ears!
    Terence, yes, more windows would be nice – 2-foot thick stone walls make that challenging – not impossible, just challenging.

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