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Duck Stock




duck stock made out of bones from duck
with this packet you can do
boulangère potatoes
Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night
PREP: 20 MINS - COOK: 1 HR - EASY - SERVES 4
ingredients
-1 onion , thinly sliced
-few thyme sprigs
-1 tbsp olive oil
-750g floury potato , such as Maris Piper or Desirée, peeled
and sliced thinly, by hand or using a food processor
-250gr MrDuck Stock
Method
1. Heat oven to 200C/fan 180C/gas 6. Fry the onions and thym
e sprigs in the oil until softened and lightly coloured (about 5 mins).
2. Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish
. Sprinkle over a few onions and continue layering,
finishing with a layer of potatoes. Pour over the stock and bake for
50-60 mins until the potatoes are cooked and the top is golden and crisp