Ingredients
- 350 gr Potatoes
- 3 pcs Egg whites
- 0.5 tsp Dried basilic
- 1 pinch Nutmeg
- 1 pinch Salt
- 1 pinch Black pepper
- 2 Tblsp Crème fraiche
- 60 gr Duck fat
- 500 ml Duck stok
- 2 tblsp corn strach
- 600 g Duck gizzard La ferme St Jacques
- 8 pc ciboulette
Servings: people
Instructions
- Boil the potatoes in water. Mash it with duck fat, creme fraiche, nutmeg, salt, pepper. Mix until a smooth puree.
- 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
- 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 .
- 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
