Parmentier is a dish topped with mashed potato, as an example 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 fashion parmentiers. Parmentier comes from Antoine-Auguste Parmentier (1737-1813, a pharmacist who satisfied the French that potatoes have been edible. It’s mentioned he found he developed a passion for potatoes whilest held in captivitiy throughout struggle with the Prussians. Till then potatoes have 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 crimson wine
1 ¼ c duck or rooster inventory
Handful of flat-leaf parsley, chopped
For the topping
2.5 lb mashing potatoes, peeled and minimize into approx 5cm items
⅔ cup heat milk
2.5 oz butter
2.5 oz Comté cheese, grated
Heat the confit duck legs over a mild warmth to launch the fats, then pour the fats right into a clear jar. You will have some for this dish, however save the remaining for roasting potatoes one other day.
Boil the potatoes in salted water for 20–25 minutes till tender. Drain them nicely 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 easy. Verify seasoning and add salt and black pepper, as required.
Take away the pores and skin from the duck legs and discard it (or slice and roast till crisp as a nibble – these are often called Grattons). Draw back the duck meat from the legs with a few forks and shred it, eradicating and discarding any bones and gristle.
Soften 3 tablespoons of duck fats in a pan, add the shallots, thyme, a pinch of salt and loads of black pepper. Permit the shallots to brown gently and, as soon as they’re golden, add the wine and inventory, then deliver to the boil. Cook dinner for a couple of minutes, then add the duck meat and the chopped parsley. Verify 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 means of and browned on high.
The minimize of duck used for Duck Confit are duck legs. It’s the decrease leg plus the thigh hooked up, a poultry minimize often called a maryland in Australia.
It should be bone-in and with the pores and skin on. As a result of 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 lovers.
Discover extra fabulous recipes and about French cheese at CNIEL (Centre Nationwide Interprofessionnel de l Economie Laitière) the French Dairy Interbranch Group, is an organisation recognised by French and European public authorities which brings collectively gamers from the French dairy sector (milk producers, cooperatives and personal corporations, folks in mass retail, commerce and institutional catering).
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