top of page

Duck & Butternut

For 4 people:

1 bottle of Haut-Médoc Rocks

4 duck legs confit

1/2 butternut

5 medium-sized potatoes

1 onion





Boil the potatoes, the butternut and the onion (minced) in a pan with water and a bit of milk for about 30 minutes.

Put the duck legs confit in a dish taking off as much of the grease as possible. Then let it cook in the oven for 25 minutes at 170°C (338°F).

Drain then smash the vegetables from the pan until you get a smooth purée.

Add salt and pepper to your liking then butter and milk according to your taste preferences.

Get glasses and the corkscrew, it's time for tasting!


Recent Posts

See All
bottom of page