Confit Duck Parmentier Recipe – The Good Life France | EUROtoday

Parmentier is a dish topped with mashed potato, for instance hachis parmentier, minced beef and mash, or shepherds pie to English audio system! This scrumptious recipe for confit duck Parmentier has a tasty twist from the same old beef parmentiers model. Parmentier comes from Antoine-Auguste Parmentier (1737-1813, a pharmacist who satisfied the French that potatoes had been edible. It’s mentioned he found he developed a keenness for potatoes whilest held in captivitiy throughout conflict with the Prussians. Until then potatoes had been thought-about as pig swill solely in France!

Confit duck Parmentier recipe – serves 6

For the filling

6 confit duck legs
6 shallots, chopped
Small bunch of thyme, leaves stripped and chopped
1 ¼ c pink wine
1 ¼ c duck or hen inventory
Handful of flat-leaf parsley, chopped

For the topping

2.5 lb mashing potatoes, peeled and reduce into approx 5cm items
⅔ cup heat milk
2.5 oz butter
2.5 oz Comté cheese, grated

Warm the confit duck legs over a delicate warmth to launch the fats, then pour the fats right into a clear jar. You will want some for this dish, however save the remainder for roasting potatoes one other day.

Boil the potatoes in salted water for 20–25 minutes till tender. Drain them effectively and allow them to steam off for a couple of minutes within the colander then add the nice and cozy milk, butter and cheese and mash till clean. Check seasoning and add salt and black pepper, as required.

Remove the pores and skin from the duck legs and discard it (or slice and roast till crisp as a nibble – these are referred to as Grattons). Pull away the duck meat from the legs with a few forks and shred it, eradicating and discarding any bones and gristle.

Melt 3 tablespoons of duck fats in a pan, add the shallots, thyme, a pinch of salt and loads of black pepper. Allow the shallots to brown gently and, as soon as they’re golden, add the wine and inventory, then convey to the boil. Cook for a couple of minutes, then add the duck meat and the chopped parsley. Check for seasoning, stir and put aside.

Preheat the oven to 190°c fan. Spoon the meat combination right into a baking dish then cowl with the mashed potatoes. Bake for about 25 minutes till heated by way of and browned on prime.

The reduce of duck used for Duck Confit are duck legs. It is the decrease leg plus the thigh hooked up, a poultry reduce referred to as a Maryland in Australia.

It should be bone-in and with the pores and skin on. Because it ain’t Duck Confit with out crispy pores and skin!

This recipe comes from cheesejourneys.com, a luxurious journey model that curates distinctive, culinary experiences for artisan cheese, meals and wine fans.

Find extra fabulous recipes and about French cheese at CNIEL (Centre National Interprofessionnel de l Economie Laitière) the French Dairy Interbranch Organization, is a company acknowledged by French and European public authorities which brings collectively gamers from the French dairy sector (milk producers, cooperatives and personal firms, individuals in mass retail, commerce and institutional catering).

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