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French Bistro Duck & Dauphinois Dinner

French Bistro Duck & Dauphinois Dinner

A restaurant-inspired French classic combining rich duck leg with creamy Dauphinois potatoes. Elegant enough for entertaining yet easy enough for a weekend dinner.

Prep Icon
Prep
10 mins
Bake
30 mins
Total
40 mins
Serving Icon
Serving
2-4 pax
Recipe Main Image

Ingredients

  • 1 pack Duck Leg Bone
  • 1 pack Gratin Dauphinois
  • 20g Unsalted Isigny Butter
  • 1 bottle Champagne Grande Réserve Brut

Shop This Recipe

duck leg bone in 230g (#123422)

$9.70

GRATIN DAUPHINOIS 900G 3-4 PORTIONS (#113173)

$13.60

unsalted isigny butter 250g (#114884)

$9.80

Out of stock

CHAMPAGNE GRANDE RESERVE BRUT 75CL (#118856)

$104.90

Instructions

  1. Preheat the oven according to the duck leg packaging instructions.
  2. Roast the duck leg until the skin is crisp and golden.
  3. Heat the Gratin Dauphinois until warmed through and lightly browned on top.
  4. Finish the potatoes with small pieces of Isigny Butter for extra richness.
  5. Plate the duck alongside the Dauphinois and serve immediately.

Tips

Pair with Champagne Grande Réserve Brut for a true French bistro experience.

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