Ingredients

  • 1,5 L (6 cups) of peeled and diced potatoes
  • 2 peeled garlic cloves
  • 45 ml (3 tablespoons) of butter
  • 60 ml (1/4 cup) of 15% cream
  • 30 ml (2 tablespoons) of fresh chopped parsley
  • 15 ml (1 tablspoon) of fresh chopped chive
  • Ground salt and pepper
  • 454 gr (1 pound) of chopped veal
  • 1 package of 250 gr (3 cups) of sliced leeks
  • 2 shred duck legs confit
  • 250 ml (1 cup) of veal stock or beef broth
LeeksFind our bag in yourlocal grocery store

Preparation

  • In a casserole filled with salted boiling water, cook potatoes and garlic for about 15 minutes or until it's tender. Drain.
  • Add butter and crem. Reduce into puree.
  • Add herbs. Generously pepper. Set aside. Preheat oven at 190 ºC (375 ºF). In an oven safe pan, brown veal, leeks and duck flesh until complete cooking.
  • Add veal stock. Season. Simmer slowly. Remove from heat. Spread smashed potatoes over meats and leeks preparation. Oven bake 20 minutes.
  • Serve with green vegetables.

Chef's notes

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