Duck Parmentier
Ingredients
- 4 pcDuck confit leg (shredded without skin)
- 1 kgPotato (peeled)
- 80 gUnsalted butter (in cold cubes)
- 200 mlWhole milk (warm)
- 3 pcShallot (finely minced)
- 1 pcGarlic (minced)
- 1 pinchNutmeg (grated)
- 30 gBreadcrumbs
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender duck meat falling apart under the fork, topped with a buttery, smooth mash. The breadcrumb crust must be golden and perfectly crisp.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in a covered dish. Reheat in the oven at 150°C to maintain the crunch.
