An elegant and classic French bistro dish that is sure to be the star of the table. Tender, delicious duck legs simmered and served with creamy mashed potatoes, a delightful combination of rich flavors and textures.

Servings: 6-8
Difficulty Level: Easy
Preparation Time: Less than 30 minutes
Cooking Time: Over 2 hours
For this recipe, we like to use: Oval enameled cast iron casserole

Ingredients
For the Duck Confit
150g coarse sea salt
½ tsp coriander seeds
½ tsp green peppercorns
1 fresh bay leaf
1 sprig of rosemary
5g thyme
1 cinnamon stick
1 star anise berry
8 farm duck legs (1.8 kg)
Zest of 1 orange
2 kg duck fat (melted)
1 head of garlic, halved
5g thyme
2 sprigs of rosemary
1 bay leaf

For the Mashed Potatoes
1.5 kg potatoes (peeled)
400g coarse sea salt
250 ml heavy cream or whipping cream
50g salted butter
2 garlic cloves
5g thyme

For the Grilled Shallots
4 shallots, halved with skin on

Method:
1. Prepare the Duck Confit a Day in Advance:
To confit the duck: place the sea salt with the spices and herbs in a mortar and grind until fragrant and slightly less coarse. Arrange the duck legs in a single layer on a flat tray and sprinkle with the salt and citrus zest. Rub the salt mixture over the duck legs, ensuring they are fully coated. Cover the tray with plastic wrap and refrigerate for 12 hours.

2. The Next Day:
Remove the duck legs from the tray and wipe off the salt using a clean cloth or paper towel. Discard the salt (to prevent the duck from being too salty, ensure all the salt is removed).

3. Preheat the oven to 120°C (100°C fan) / Gas Mark 1-2. Prepare a 31 cm oval enameled cast iron Le Creuset casserole by placing the thyme sprigs, bay leaf, rosemary, and halved garlic in the bottom. Arrange the duck legs on the herbs and pour over the duck fat. Heat over medium heat until the fat is warm, then transfer to the oven and cook for 3 to 3.5 hours.

4. Remove the duck legs from the oven and place each leg on a baking sheet. Let the duck fat cool. Once cooled, strain the fat through a fine sieve and store it in an airtight container in the fridge. Set the herbs and garlic aside. Cover the duck legs and refrigerate.

5. For the Mashed Potatoes:
Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Spread the salt in a flat baking tray. Place the potatoes in a single layer on the salt and bake for 90 minutes. Once cooked, remove the tray from the oven, cut the potatoes in half, and scoop out the flesh. Pass the mixture through a potato ricer or fine sieve until smooth and homogeneous. Cover and set aside.

6. In a small saucepan, combine the cream with the garlic and thyme. Simmer for 5 minutes, then strain and set aside.

7. To finish the mashed potatoes, transfer the potato and cream mixture to a medium saucepan. Gently stir over low heat with a spatula until the mash becomes smooth and creamy.

8. For the Grilled Shallots:
Preheat the oven to 200°C (180°C fan) / Gas Mark 6. Heat a pan over medium heat and add a little olive oil. Place the shallots cut side down and sauté until golden, about 5 minutes. Then transfer to the oven and bake for 5 to 10 minutes until tender and cooked.

9. To Reheat the Duck Legs:
Heat a non-stick pan with a teaspoon of duck fat. Place the duck legs skin side down, allowing the skin to become crispy. Flip the legs and heat the flesh side for about 5 minutes.

10. Serve the duck confit with mashed potatoes, grilled shallots, and cranberry puree.

Tip:
The duck fat can be strained, stored in an airtight container, and refrigerated for future use in other confit preparations.

The salt used to bake the potatoes can be cooled after cooking, stored in an airtight container, and reused multiple times for making mashed potatoes.

A velvety soup that will surely warm up your holiday table. Serve it piping hot, garnished with fresh herbs.

Servings: 6-8
Preparation Time: 10 minutes
Cooking Time: 1 hour 40 minutes
Difficulty: Easy

Ingredients:
700g cauliflower, cut into florets
250g turnips, peeled and chopped into small pieces
450g parsnips, peeled and thinly sliced (2-3)
Olive oil
Salt
10g thyme
1.5l vegetable broth
250ml heavy cream
1 head of garlic, halved

Method:
1. Preheat the oven to 180°C (160°C fan) / Gas Mark 4.

2. Place the cauliflower and turnips in a 35 cm rectangular Le Creuset roasting pan and drizzle generously with olive oil. Season with salt and sprinkle the thyme branches, keeping one sprig for serving. Cover with aluminum foil and roast in the oven for 1 hour. Remove the foil and roast for an additional 30 minutes. Make sure the vegetables are fully cooked without excessive browning.

3. Thinly slice the parsnips with a vegetable peeler or mandolin. Heat vegetable oil in a deep pot, and using a cooking thermometer, wait for the oil to reach 160°C. Then fry the parsnips in batches until golden. Remove with a slotted spoon and drain on paper towels. Season with salt and repeat with the remaining parsnips.
4. If you don't have a thermometer, dip the handle of a spoon or chopstick into the oil. If bubbles form around it, the oil is hot enough.

5. Transfer the roasted vegetables to a large pot and add the vegetable broth. Heat over medium and bring to a simmer. Add the cream, reserving a small amount for serving. Remove the soup from the heat and blend in small batches while it's still hot. Blend until ultra-smooth, then pass through a fine sieve for the ultimate velvety texture. Serve with cream, crispy parsnip chips, olive oil, and thyme.

Tip:
This soup freezes well; defrost it overnight in the refrigerator.

This elegant treat features a delightful white chocolate mousse infused with lemon, holding a delicious red fruit center. Decorated with candied red fruits for a touch of color and sweetness.

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Difficulty: Easy

Ingredients:
For the Red Fruit Compote
200g frozen red fruits
Juice of 1 lemon
1 tablespoon brown sugar

For the Mousse
300g white chocolate chips or chopped white chocolate
90ml and 375ml cream
3 tablespoons powdered sugar
Zest of 1 lemon
3 farm egg yolks (reserve 1 egg white for the candied red fruits)
1 teaspoon vanilla paste
A pinch of salt

For the Candied Red Fruits
100g powdered sugar
1 farm egg white (reserved from the egg yolks)
Assorted red fruits and herbs of your choice

Method:
1. To Prepare the Red Fruit Compote:
In a small saucepan, combine all ingredients. Simmer for 5 to 10 minutes until the mixture thickens slightly. Remove from heat and blend until smooth. Place in the refrigerator to cool completely.

2. To Prepare the Mousse:
Melt 90ml of cream and the white chocolate over low heat.
Add the vanilla and lemon zest. Whisk the egg yolks and sugar together until pale and frothy. Add the warm chocolate and cream mixture to the whisked egg yolks and mix until smooth.

3. Whisk the remaining 375ml of cream until soft peaks form.
Add a spoonful of cream to the chocolate mixture and whisk until combined. Gradually add the remaining cream in two portions until smooth (be careful not to overmix).

4. Half-fill each stackable Le Creuset ramekin with mousse.
Place a tablespoon of the cooled compote in the center of each mousse. Then cover with the remaining mousse. Place in the refrigerator overnight for best setting results.

5. To Prepare the Candied Red Fruits:
Line a baking sheet with parchment paper. Lightly whisk the egg white. Place the sugar in a separate bowl. Using a brush, apply a thin layer of egg white on the surface of the red fruits. Immediately coat the fruits with sugar.
Arrange the red fruits and herbs in the lined baking sheet, repeating the process with the remaining fruits and herbs. Allow them to dry uncovered in a warm area of the kitchen. Once dry, store in an airtight container until ready to use.
Note: Do not refrigerate.

Tip:
Candied red fruits can be stored for up to two days in an airtight container.

Serve the mousse with a buttery crumble for added texture and crunch.