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Baked duck with potatoes and mushrooms

Simon Rimmer from Great Food Live
Simon Rimmer gets inspired by global ingredients in this baked duck recipe, spiked with smoked paprika and Asian mushrooms

Baked duck with potatoes and mushrooms

Method

1. Preheat the oven to 200C/gas 6. Peel the potatoes, thinly slice and tip into a large pan, half-filled with salted water. Bring to a boil and cook for 1 minute before draining in a colander.

2. Combine the potatoes, thyme, bay leaves, garlic and olive oil. Add the sliced mushrooms and shredded duck, and season well.

3. Tip everything into a roasting tin and level out. Drizzle with extra olive oil and bake for about 30 minutes, until the potatoes are crisp.

4. Scatter with chopped parsley and serve with sour cream.

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Serves: 4

Prep: 30 min
Cook: 40 min

Ingredients
900g Potatoes
handful thyme leaves
2 Bay leaves
4 garlic cloves
100ml Olive oil, plus extra for drizzling
450g shitake mushrooms, sliced
1 tbsp smoked paprika
400g duck confit, shredded
salt and pepper
chopped Parsley, to garnish
sour cream, to serve