Duck confit parmentier

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


  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


10 mins
  1. Add Photo

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

  2. Add Photo

    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. Change

    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. Change

    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.

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