Duck confit parmentier
Duck confit parmentier

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, duck confit parmentier. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Duck confit parmentier - The Petit Gourmet Prior to cooking, the spices are rinsed from the meat, which is then patted dry. Bring to the boil, cook for a few minutes and then add the duck meat and parsley. Duck confit parmentier is a classic Gascon dish, similar to a cottage pie, but with duck meat.

Duck confit parmentier is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Duck confit parmentier is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook duck confit parmentier using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Duck confit parmentier:
  1. Take Legs Duck Confit
  2. Get potatoes
  3. Prepare Celery roots
  4. Take mushrooms wild
  5. Take shallot
  6. Make ready Garlic
  7. Take Parsley
  8. Get Butter
  9. Get Olive Oil
  10. Make ready Salt Pepper &
  11. Prepare Nutmeg
  12. Take White wine
  13. Make ready Breadcrumbs

Stir in remaining half & half and chopped duck confit. Pour mixture into prepared casserole dish and spread into an even layer with a spatula. Spoon reserved potatoes over the duck mixture and using a spatula, spread into an even layer. Whenever you see his name on a dish, it will contain potatoes.

Steps to make Duck confit parmentier:
  1. Remove the meat from your confit duck legs and cut it into small pieces.
  2. Brown the duck fat in a pan. Fry shallots, mushrooms and garlic with a little white wine. Add salt and pepper, add the duck and parsley.
  3. Press the potatoes and celery with a fork. Add a good piece of butter and 10 cl of olive oil. Add salt and pepper and add nutmeg.
  4. In an oven proof dish, layer the duck, the mashed veggies, the duck and the puree again. Sprinkle with breadcrumbs and fresh parsley. Put in the oven for 10 minutes at 220 °C.

In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. A wonderful twist on a classic Shepherd's Pie recipe using duck confit instead of ground meat. This is Mimi Thorisson's Duck Confit Parmentier from her fabulous book, A Kitchen in France. I've made a significant amount of substitutions (using a mix of regular roasted duck legs as well as duck confit, omitting the shallots and parsley, and subbing in sour cream and cream for the creme fraiche).

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