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Duck Sheppard Pie with Morels

2 Muscovy drake legs or 4 Muscovy hen legs
1 Lb of potatoes (peeled)
1/3 lb of butter
3.5 oz of heavy whipping cream
1.7 oz of dried morels or 6 oz of fresh
1 spring of thyme
1 spring of rosemary
1 onion, chopped
2 pinches of nutmeg
Salt and pepper to taste
3 ½ Tbl of water


Preparation: 35 min

Cook Time: 45 min

Preheat oven at 350F

Place the legs in a baking dish along with thyme and rosemary plucked from the sprig, chopped onion, nutmeg and 3 tbls of water. Cook in the oven for about 30 min.

Place the Morels in lukewarm water until they are re-hydrated, rinse under running water, drain and pat dry. Finely slice Morels.

Boil peeled potatoes in a large volume of water with salt for 20 to 30 min depending on their size. Once potatoes are cooked, drain and mash. Blend the mashed potatoes, butter (small cubes) and cream adding salt and pepper to taste. Do not over mix.

Remove the duck legs from the oven, pull the meat from the bone and remove the skin. Coarsely shred the meat.

Mix the duck meat, morels and the cooking juices.

Layer half of the potatoes at the bottom of an oven dish, spreading evenly. Add a layer of duck meat, and finish with the rest of the potatoes.

For a professional finish run a fork on top of the potatoes, to create lines Bake for 20 to 25 min at 410 F

Tips:

Prepare a day ahead and reheat before serving. This will allows the flavors to develop.


4


Contributing Chef: Cicar www.canards.fr





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