How to make
For the mashed potatoes, boil the potatoes in salted water, peel them while hot and mash them with the butter, cream, salt and black pepper, until smooth mashed potatoes are obtained.
Heat the duck leg along with the fat, which surrounds it and in which it was preserved. Leave it to cool, by separating it from the fat.
Take 2-3 spoons of the duck fat and heat it on a moderate heat, add a little olive oil to prevent burning. Fry the coarsely chopped onions, leeks and garlic with a pinch of salt in it.
Pour the flour, stir for a minute and pour the wine and then the broth. Cook on low heat for 20 minutes.
Strain the sauce to remove the pieces of vegetables - they have done their part by releasing their flavor into the sauce.
Return the liquid back onto the heat and cook, until it reduces further and a thick sauce is obtained.
Tear the duck leg into small pieces. You can also cut it. Heat the oven to 390°F (200°C).
Place a round ring on fireproof plates and spread a thick layer of the mashed potatoes in it. Put a layer of pieces of duck meat on top of it and put it in the oven to warm everything up for a few minutes.
Drizzle a little olive oil and some of the wine sauce over the warm timbale and serve it.
Enjoy this great timbale with duck meat and mashed potatoes!
Note: I always have some of the puree left over, which I like to snack on.
