//]]> Recipe of Ultimate Duck confit parmentier | All Time Recipes

14/02/2021 01:23

Recipe of Ultimate Duck confit parmentier

by Jose Wallace

Duck confit parmentier
Duck confit parmentier

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, duck confit parmentier. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Hachis Parmentier is a French dish made with mashed, baked potato, combined with diced meat, or if you will a simpler version of a shepherd's pie. In this particular case I made it with some duck confit. Duck Rillettes Recipe - Slow Roasted Duck Confit Pate Spread. 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 recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Duck confit parmentier is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook duck confit parmentier using 13 ingredients and 4 steps. Here is how you can achieve it.

 

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The ingredients needed to make Duck confit parmentier:
  1. Make ready 2 Legs Duck Confit
  2. Take 6 potatoes
  3. Get 1/2 Celery roots
  4. Prepare 6 mushrooms wild
  5. Get 1 shallot
  6. Get 2 cloves Garlic
  7. Get Parsley
  8. Take Butter
  9. Take Olive Oil
  10. Get Salt Pepper &
  11. Get Nutmeg
  12. Prepare White wine
  13. Prepare Breadcrumbs

That, of course, is another classic, but I find good versions of it. Before starting this Duck Confit Parmentier en Cocotte recipe, make sure you have organised all the necessary ingredients. Peel the celeriac.. and cut into regular cubes. Add some duck fat if it gets too dry.


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Instructions to make Duck confit parmentier:
  1. Remove the meat from your confit duck legs and cut it into small pieces.
  2. 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. 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. 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.

Peel the celeriac.. and cut into regular cubes. Add some duck fat if it gets too dry. Grease a big dish or some jars, and put the stuffing in it. There you are, your duck confit parmentier is ready! Adapted from A Kitchen in France by Mimi Thorisson ~from Savoring Time in the Kitchen.

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