Verrine of shredded duck with nectarines and buttered crushed potatoes

verrine effiloche cnd pdt BD-min

Ingredients :

Preparation :

  • Wash and stone the nectarines, then dice them.
  • Heat the butter in a pan and add a few nectar pieces. Sprinkle with sugar and leave to caramelise for a few minutes.
  • In a microwave, heat up 400g buttered crushed potatoes (4 minutes at 900W).
  • Heat up 200g shredded confit duck in the microwave (3 minutes at 750W).
  • In each verrine, place 50g shredded confit duck, and a few nectarine pieces, cover with a layer of crushed potato (100g) and finish with caramelised nectarine pieces.
  • Serve the verrines very hot.
Enjoy your meal !

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