Duck confit parmentier

Ingredients

Mashed potatoes :

• 700 g potatoes
• 50 ml milk
• 60 g butter
• salt
• pepper
• nutmeg

Stuffing :

• 4 legs of duck confit
• 1 onion
• 1 carrot
• 1 garlic clove

Materials

• Potato masher (optional)
• Glass jars (for presentation)

Preparation

• Mashed potatoes :
  Peel and cut the potatoes roughly. Cook them in boiling salted water for 20 minutes.
• Once cooked, place the potatoes in a bowl. Mash them quickly with a masher or fork. Add the hot milk, butter, salt, pepper, and a touch of ground nutmeg.
  
• Mash again, or use your potato masher from the previous step and mix well. Keep warm.
• Stuffing :
  Debone the meat from the duck confit legs, removing the skin and bones.
  Chop the onion, garlic, and cut the carrot into small dice.
  
• Put all the ingredients in a hot pan and sauté for 5 minutes. If the stuffing sticks too much, add a bit of duck fat.
• Grease a baking dish and place the stuffing in it, then cover with mashed potatoes. Bake for 5 minutes at 180°C (350°F).
  You can also make individual versions in glass jars or using cookie cutters.
  
• And there you have it, your duck confit parmentier is ready!

Observations

Butter in the mash: you can replace it with duck fat.

Cookware

Questions

Photos of members who cooked this recipe