Duck effiloché, potato rosette and Camembert d’Isigny

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HomeOur recipesDuck effiloché, potato rosette and Camembert d’Isigny

  • Icône représentant le temps de préparation de la recette For 4 person
  • Icône représentant le temps de préparation de la recette Preparation 20 min.
  • Icône représentant le temps de préparation de la recette Difficulties Facile

Preparation

  1. Remove fat and bones from duck legs. Remove the skin and flay the meat with a fork.
    In a frying pan, brown the chopped onion with a teaspoon of duck fat. Cook for 10 minutes, then add the shredded duck and cook for a further 5 minutes.
    Arrange in an ovenproof dish.
    Wash and peel the potatoes. Cut into thin slices. Arrange the potato slices in a rosette on top of the duck and add the half-camembert A.O.P Isigny Sainte-Mère in the center of the rosette. Season with salt and pepper.
    Bake for 30 minutes at 180°C.

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