Duck Parmentier

Tender duck meat falling apart under the fork, topped with a buttery, smooth mash. The breadcrumb crust must be golden and perfectly crisp.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1131
• Protein: 95 g
• Carbs: 52 g
• Fat: 56 g

Ingredients

• 4 piece Duck confit leg ( shredded without skin )
• 1 kg Potato ( peeled )
• 80 g Minimum butter sweet ( in cold cubes )
• 200 ml Whole milk ( warm )
• 3 piece Shallot ( finely minced )
• 1 piece Garlic ( minced )
• 1 pinch Nutmeg ( grated )
• 30 g Breadcrumbs
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the potatoes

   Place potatoes in a pot of cold salted water. Bring to a boil and cook until a knife slides in without resistance. Drain immediately to let moisture escape.

2. Preparing the shredded duck

   Remove skin from the duck legs. Shred the meat by hand or with a fork. In a pan, sweat the minced shallots with a spoonful of duck fat. Add the meat to brown it slightly.

3. Making the mash

   Pass the potatoes through a food mill. Stir in cold butter pieces then warm milk. The mash should be smooth, supple, and coat the spoon. Season with salt, pepper, and nutmeg.

4. Baking and browning

   Place the duck at the bottom of the dish. Cover with the mash. Sprinkle with breadcrumbs. Bake at 200°C until the top is deeply browned and the duck juices bubble at the edges.

Chef's tips

• Use a spoonful of duck fat from the confit to sauté your shallots; that's where all the flavor is.
• Never use an immersion blender for the mash, or it will become gluey. Use a manual food mill or masher.
• For a tastier crust, mix the breadcrumbs with a few crushed hazelnuts.

Storage

Keeps for 3 days in the refrigerator in a covered dish. Reheat in the oven at 150°C to maintain the crunch.