DUCK CONFIT PARMENTIER
For the Purée
- 5-6 large potatoes (Bintje or Yellow Finn potatoes for example)
- 1 cup whole milk
- 8 tbsp unsalted butter
- 1 small pinch of ground nutmeg
- Salt & ground pepper, to taste
For the duck:
- 2 Fabrique Délices Duck leg confit
- 1 large yellow onion
- Pepper, to taste
- 1 cups shredded Swiss cheese or ½ cup shredded parmesan
HOW TO MAKE THIS RECIPE
- Bring a large pot of salted water to a rolling boil. Add the potatoes and return to a boil. Simmer until very tender, about 30/40 minutes depending on size. (It will be easier to mash them if overcooked). Drain well and let them chill for a few minutes.
- Peel potatoes and mash them with a potato masher (or a fork) until they are broken up. Mix butter into potatoes and slowly add milk. Season with nutmeg, salt and pepper.
Advice: Don’t overbeat the potatoes or they will turn into a sticky and rubbery paste!
- In a saucepan, warm-up the duck. When hot, remove it from the pan. (Keep the pan with fat to cook the onion).
- Finely chop the onion and fry gently in the duck fat until just golden.
- While onion is cooking, separate duck meat from skin and bones with the help of a fork. Then shred the meat.
- Add shredded duck meat to the pan (with onions). Season with cracked black pepper and thyme.
Stir well and simmer for approximately 2 min.
- Pre-heat oven 350F.
- Lay the duck & onions mixture in an ovenproof dish. Top this mixture with the mashed potatoes. Flatten the potatoes to create an even layer. Sprinkle with cheese.
- Bake in the oven for 20/25 minutes, and finish under a hot grill until golden brown.
Serve hot with a green salad on the side – and of course with a red wine of the South West of France.
Bon appétit !
Photo & Recipe: Fabrique Délices