Prep time:

Cooking time: 15 minutes

Total time:

Serves: 2

2 Confit Duck Legs

1 Medium Diced Onion

1 Small Diced Carrot

1 Handful Chopped Mushrooms

1 Crushed Garlic Clove

1 Small Handful of Chopped Parsley

1tsp Sprig of Thyme

30g Butter

100ml Red Wine

Salt and Pepper (to taste)

600g Floury Potatoes

50g Butter

1tbsp Creme Fraiche

1 Handful of Parmesan Cheese for topping

Jo Arnell shows us how to create a simple, heart-warming three course meal that is simple to put together and can be prepared in advance – so you won’t have to get into a sweat on Valentine’s Day

  1. Peel and boil some floury potatoes for the mash.
  2. Gently fry onion, garlic and diced carrot in butter for 5 mins until soft. Add the wine and let it bubble to reduce for approx 15 mins.
  3. Shred the duck and add together with the chopped herbs and simmer for a few more minutes, then transfer to a baking dish.
  4. Mash the potatoes with butter, crème fraîche, salt and pepper. Spread over the duck mixture and top with grated Parmesan.
  5. Cook in the oven at 180˚C for a further 20 mins, until the cheese topping is golden. Serve with seasonal vegetables.

  • pictures: David Merewether

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