Duck gizzards with Potato soufflé

Antonio El Khoury

gesiers

Duck gizzards with Potatoe soufflé
Print Recipe
Servings
4 people
Servings
4 people
Duck gizzards with Potatoe soufflé
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Boil the potatoes in water. Mash it with duck fat, creme fraiche, nutmeg, salt, pepper. Mix until a smooth puree.
  2. Break the eggs and separate the whites from the yolks. Stir the yolks and mash it with the potatoes. Add the grated cheese, while retaining some for the top. Mix well
  3. Preheat oven to 180 ° C. Beat the egg whites with a pinch of salt. Gently fold whites into mixture obtained above. Pour mixture evenly in the molds and bake for about 20 minutes .
  4. Meanwhile, bring the duck stock to a boil and add the cornstarch to make the liquid thicker. Heat the gizzards in a hot skillet by adding a pinch of pepper. You can use chives for presentation