Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, duck confit parmentier. One of my favorites food recipes. This time, I will make it a bit tasty. 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 well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Duck confit parmentier is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook duck confit parmentier using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Duck confit parmentier:
- Get 2 Legs Duck Confit
- Make ready 6 potatoes
- Take 1/2 Celery roots
- Take 6 mushrooms wild
- Make ready 1 shallot
- Prepare 2 cloves Garlic
- Prepare Parsley
- Make ready Butter
- Make ready Olive Oil
- Prepare Salt Pepper &
- Make ready Nutmeg
- Take White wine
- 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. Duck-confit 'shepherd's pie' recipe Duck Parmentier, a French version of shepherd's pie made with confit duck legs, topped with intensely creamy mashed potato Duck parmentier — shredded duck confit topped by puréed potatoes — has turned up on Paris bistro menus recently and I was lucky enough to be served this version in early December.
Steps to make Duck confit parmentier:
- Remove the meat from your confit duck legs and cut it into small pieces.
- 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.
- 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.
- 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.
It came surrounded by a parmesan cream sauce and, to quote a friend, it was absolutely divine. After finishing every bite, I asked the bistro owner for the recipe. Warm the confit duck legs over a gentle heat to release the fat, then pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes another day. Remove the skin from the duck legs and discard it or slice and roast as a nibble.
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