DUCK CASSEROLE

PREPARATION 60MIN

SERVES 4 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

500g VG duck sausage

• 10 potatoes

• 100g mozzarella cheese

• 100g parmesan cheese

• 1 onion

• 1 bell bell pepper

• 100ml milk

• oil

• Chopped garlic

• Tomato sauce

• Butter


PREPARATION METHOD

Cook the potatoes. Meanwhile, remove the stuffing from the sausages and fry in hot oil. Once fried, add a spoonful of chopped garlic. After 1 minute, add a small onion and a bell bell pepper (both chopped). Sauté. 

Add the tomato sauce and set aside. Once the potatoes are cooked, mashed potato them and add 2 tablespoons of butter and 100 ml of whole milk. Now prepare the “escon didinho” in a baking dish, placing a layer of mashed potatoes, another of sausages and cover with the mashed potatoes again. Finally, cover with 100g of mozzarella cheese. Sprinkle on 100g of grated Parmesan. Place in the oven.


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