servings
4
total time
120 mins.preparation
30 mins.cooking
90 mins.servings
4
total time
120 mins.preparation
30 mins.cooking
90 mins.ingredients
steps
1.In a pot, combine the duck legs, armagnac, diced carrots, chopped onion, minced garlic, duck fat and chicken broth. Simmer until the mixture thickens.
2.For the puree, boil the potatoes until tender, then mash them with butter, whole milk, nutmeg, salt, and pepper.
3.In a separate pan, reduce the red wine and beef stock until it thickens.
4.Layer the duck mixture in a baking dish, top with the potato puree, and then pour the reduced sauce over the top. Bake in the oven until golden brown.
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