Recipe for Duck Confit Croquettes on Potato Mats

Peel the potatoes, grate them, then place them on a cloth. Close it like a bundle and twist to remove as much water as possible from the potatoes. Season the grated potatoes with salt and pepper.

Heat the butter and oil in a large non-stick skillet over low heat. Place 4 piles of potatoes, pressing them down well with a spatula to form 4 cakes that are 1 cm thick. Let them brown gently for 8 minutes, then flip them and brown for another 8 minutes on the other side.

Meanwhile, gently heat the confit sleeves in a second large pan with the sliced mushrooms and cooked chestnuts. Allow to brown over low heat. Serve the confit on potato pancakes. Add some chestnuts, the mushrooms, and chopped chives.

To finish