Duck gratin


Recipe preparation
  • Preheat the oven to 180°C
  • Cook the potatoes in salted water. Mash them with a fork, add the crème fraîche and a knob of butter, season and mix
  • Spread in a gratin dish
  • Remove the meat from the duck legs and shred it with a fork. Put it on the potato puree
  • In a bowl, mix the Tipiak Breadcrumbs with 20 g of butter and the paprika powder
  • Sprinkle on the gratin and cook for 25 minutes in the oven


  • You can also add hot pepper to enhance the taste of your dish


  • 1 kg of potatoes for purée
  • 30 g of butter
  • 2 duck legs (confit)
  • 60 g of Tipiak Breadcrumbs
  • 1 teaspoon of soft paprika powder
  • Salt, pepper
  • 4 teaspoons of crème fraîche

Used in the recipe

Products used

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