Savory Duck Confit and Brioche Strata with Truffled Gruyère

Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly butter a 9x13 inch baking dish and line with parchment paper.

2. 2

   Remove duck confit meat from bones and shred. Discard bones and skin. Set aside.

   ~5 min
3. 3

   Slice brioche bread into 1-inch cubes. Place in a large bowl.

   ~10 min
4. 4

   In a medium saucepan over medium heat, melt butter. Add minced shallots and cook until softened, about 3-4 minutes. Add minced garlic and thyme and cook for another minute until fragrant.

   ~5 min
5. 5

   In a separate large bowl, whisk together eggs, heavy cream, milk, salt, and pepper until well combined.

   ~3 min
6. 6

   Add the sautéed shallot mixture, shredded duck confit, and half of the grated Gruyère cheese to the brioche cubes. Gently toss to combine.

   ~2 min
7. 7

   Pour the egg and cream mixture evenly over the brioche and duck mixture. Gently press down with a spatula to ensure all bread is moistened. Let sit for at least 30 minutes (or up to overnight in the refrigerator) to allow the bread to soak.

   ~30 min
8. 8

   Drizzle the truffle oil over the top of the strata.

   ~1 min
9. 9

   Bake in the preheated oven for 45-55 minutes, or until the strata is puffed and golden brown, and a knife inserted into the center comes out clean.

   ~55 min
10. 10

    Let stand for 10 minutes before serving. Garnish with remaining Gruyère cheese if desired.

    ~10 min