Duck Confit Shepherd's Pie With Kale recipe
|Prep time||30 minutes|
|Cook time||20 minutes|
|Total time||50 minutes|
|Meal type||Main Dish|
|Allergy list||Milk, Wheat|
|Description||The Accidental Locavore makes a sophisticated recipe for a grown-up shepherd’s pie.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Preheat the oven to 190°C / 375°F / Gas Mark 5.
Peel and quarter the potatoes.
In a medium sauce pan over high heat, cook the potatoes in salted water until tender about 15 minutes.
Remove from the heat, drain and return to the pan.
Add 2 tablespoons of the butter, milk, salt and pepper and mash the potatoes with a hand masher or electric mixer.
In a large sauté pan over medium-high heat, add half the olive oil and the duck legs, skin side down.
Cook for about 5 minutes, until the skin has started to crisp up, and is dark golden brown.
Flip the legs over, and cook for another 3 minutes.
Remove from the pan and set aside.
Remove the ribs from the kale and coarsely chop.
Peel and finely mince the garlic.
Add the rest of the olive oil, garlic and kale to the pan (that the duck legs were in).
Toss the kale to coat with the olive oil.
As the kale begins to wilt, cover with a lid and turn the heat down to medium and cook until just wilted, about 4 minutes.
While the kale is cooking, remove the skin from the duck legs and set aside. Remove the meat from the duck legs, shred into large pieces and set aside.
Grate the cheese, using the medium sized holes on the grater and set aside.
Assembling the shepherd’s pies
With the remaining tablespoon of butter, lightly grease a 21.5cm x 27.5cm (8" x 11") oven-proof gratin pan, or 3 individual pans.
Put an even layer of kale on the bottom of the pan, add the shredded duck confit and top with the mashed potatoes.
Sprinkle the grated cheese on top. Garnish with the reserved duck skin.
Bake until the cheese is melted and golden brown, about 15 minutes.
Serve and enjoy.
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