Duck parmentier recipe
Duck is a popular and tasty meat. Combine with mashed potatoes and breadcrumbs, it makes a family and rustic dish.
1. Place potatoes in a steamer or in boiling salted water with the skin. Then peel and using a food mill mash potatoes.
2. Heat milk and pour into the purée, then add 60 g of butter in pieces. Add salt and pepper and combine well.
3. Chop chervil. Peel and finely chop shallots. Shred the meat into thin slivers.
4. Take 1 tablespoon of fat confit, heat it in a pan and sweat the chopped onions without coloration. Then add the shredded meat and cook for 5 minutes, stirring. Salt and pepper.
5. Preheat oven to th. 8-240°C. Grease slightly with duck fat confit the 4 individual gratin dishes. In the bottom, spread a layer of meat with onions, sprinkle with chopped chervil and cover with potato puree.
6. Add 1 knob of butter, sprinkle with breadcrumbs and bake until the parmentier is golden brown. Serve immediately.
Photo credit: Sucré Salé
