Duck confit parmentier
Change

Duck confit parmentier

When you get your hands on a piece of duck confit, you better play it right. You can also play it safe, as nothing can go wrong with a delicious meat tucked under layers of mashed potatoes. Or you could twist it a little bit by introducing celery roots to the party and see what happens. Magic...that's what !

Juliette B

Ingredients

2-portion
  1. 2 Legs Duck Confit
  2. 6 potatoes
  3. 1/2 Celery roots
  4. 6 mushrooms wild
  5. 1 shallot
  6. 2 cloves Garlic
  7. Parsley
  8. Butter
  9. Olive Oil
  10. Salt Pepper &
  11. Nutmeg
  12. White wine
  13. Breadcrumbs

Steps

10 mins
  1. Remove the meat from your confit duck legs and cut it into small pieces.

    Add Photo

    Add Photo

    Add Photo

  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.

    Add Photo

    Add Photo

    Add Photo

  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.

    Change

    Add Photo

    Add Photo

  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.

    Change

    Add Photo

    Add Photo

Add Step

Cooksnaps

(0)

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords