Parmentier de Canard
Parmentier de Canard is a traditional French dish combining duck confit with a creamy potato purée, offering a rich and comforting experience.
Portions: 4 people
Calories: 650kcal
Equipment
- Baking Dish
- Skillet
- Potato Masher
Ingrédients
Duck Confit
- 4 legs duck confit Preserved in its fat
- 800 g shallots Finely sliced
- 1 tbsp sugar For caramelization
- 1 tsp piment d’Espelette For a subtle heat
- 1 tbsp duck fat For cooking shallots
Potato Purée
- 1 kg potatoes Yukon Gold or Russet, peeled and chopped
- 10 cl cream For smooth texture
- 10 cl milk For smooth texture
- 50 g butter For richness
Additional Toppings
- 200 g cèpes Fresh or preserved, sliced
- garlic Minced
- parsley Chopped
Instructions
- Warm the duck confit in a bain-marie until the fat melts. Remove skin and bones, then shred the meat.
- In a skillet, heat a tablespoon of duck fat. Add shallots, sugar, and piment d’Espelette. Cook over medium heat until golden and caramelized.
- In the same skillet, sauté sliced cèpes with duck fat for 8 minutes. Add minced garlic and chopped parsley at the end.
- Steam potatoes until tender. Drain and mash with cream, milk, and butter. Season with salt and piment d’Espelette.
- In a baking dish, layer caramelized shallots, shredded duck, and sautéed cèpes. Spread the mashed potatoes evenly on top.
- Bake at 180°C (350°F) for 25 minutes, or until golden brown.
Notes
This dish can be prepared in advance and reheated before serving. For a gourmet touch, add truffles or foie gras.