Discover our gourmet version of duck confit shepherd's pie, twisted with a Basque touch signed Etxe Peio and enhanced with a hint of Espelette pepper 🌶️.
A comforting recipe, perfect for meals with family or friends!
Find the video recipe on our Instagram: Recipe
🌶️ Ingredients (for 6 individual portions)
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400 g of potatoes
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300 g of sweet potato
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2 yellow onions
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30 g of butter
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1 drizzle of duck fat (or olive oil)
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1 tbsp of chopped parsley
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Salt, pepper
- Espelette pepper
👨🍳 Preparation
1. Prepare the duck meat
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Remove the skin from the legs and shred the meat by hand.
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In a pan, sauté the chopped onions in a little duck fat until golden and tender.
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Add the shredded meat, parsley, a little pepper and a pinch of Espelette pepper.
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Mix and set aside.
2. Prepare the purées
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Cook the potatoes and sweet potatoes separately in salted water.
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Mash them separately with a little butter until a smooth and creamy texture is obtained.
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Adjust the seasoning with salt, pepper and Espelette pepper.
3. Assembly with a pastry ring
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Place a layer of sweet potato purée at the bottom of each ring.
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Add a generous layer of shredded duck with onions.
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Finish with a layer of potato purée.
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Lightly sprinkle with Espelette pepper powder for a beautiful finish.
💡 Etxe Peio's Tip
For even more Basque flavors, add some sheep cheese shavings when plating.
🛒 Where to find our products
Find Etxe Peio duck confit legs and our AOP Espelette pepper in our shops or on our online store.
