Nutrition Facts
6 servings
6
Duck Parmentier: the easy recipe
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Enjoy a duck shepherd's pie, perfect for a gourmet dinner. Try the traditional version or the one with sweet potato, featuring shredded duck and baked until golden. Ideal for a comforting and refined dish, just like grandmother used to make.
Ingredients
4 Confit Duck Leg
500 Potato
30 Shallot
1 Chopped fresh coriander
1 Chopped chives
½ Thyme
½ Rosemary
100 Porcini (fresh or frozen)
1 clove Garlic
20 Liquid cream
5 Truffle oil
Grated Gruyère cheese
Ground hazelnuts
Breadcrumbs
Unsalted butter
1 pinch Grated nutmeg
Salt
Freshly ground pepper
Duck fat (collected from the confit)
Directions
1
Preparation of the ingredients: Chop the duck meat, retaining only the lean parts - Peel and finely chop the shallots - Chop the mushrooms.
2
Cooking the meat and aromatics. Put a bit of fat in the pan, sauté the shallots, add the mushrooms, thyme, and rosemary, and sauté for another 1 or 2 minutes, then add the diced meat and minced garlic. Cook for a few minutes to achieve slightly crispy meat, add the Madeira, and continue cooking for about 2 minutes. Stop cooking, add the chopped coriander and chives. Mix well.
3
Pour the meat into the baking dish - Set aside in the refrigerator.
4
Preparation of the puree: Wash and peel the potatoes, cut them into pieces, and cook in salted boiling water (about 20 minutes). Make a puree by passing the potatoes through a potato ricer and adding salt, pepper, and nutmeg, then incorporate fresh cream. Soften it by adding truffle oil—mix well.
5
In the absence of truffle oil, you can soak 15 grams of dried porcini mushrooms in boiling cream for about 1 hour. In this case, boil the cream before starting to cook, add the dried porcini and nutmeg, and set aside until use. Strain the cream through a sieve. The soaked porcini can be retrieved, chopped, and added to the duck meat.
6
Assembly of the shepherd's pie: Spread the mash over the duck meat and create a decoration (or simply smooth it out with a spatula).
7
Reheating in the oven Sprinkle the puree with ground hazelnuts or almonds, add some grated cheese, a few pieces of butter, and a little breadcrumbs (the breadcrumbs, by absorbing the fat, give crispness to the gratin) - Reheat (since everything is already cooked) for about 20 minutes in an oven at 200°. If needed, you can place it under the broiler to finish the gratin. When taking it out of the oven, quickly brush a bit of melted butter on the gratin to make it shine, sprinkle with chopped chervil, and serve immediately.
Ingredients
Ingredients
4 Confit Duck Leg
500 Potato
30 Shallot
1 Chopped fresh coriander
1 Chopped chives
½ Thyme
½ Rosemary
100 Porcini (fresh or frozen)
1 clove Garlic
20 Liquid cream
5 Truffle oil
Grated Gruyère cheese
Ground hazelnuts
Breadcrumbs
Unsalted butter
1 pinch Grated nutmeg
Salt
Freshly ground pepper
Duck fat (collected from the confit)
Directions
Directions
1
Preparation of the ingredients: Chop the duck meat, retaining only the lean parts - Peel and finely chop the shallots - Chop the mushrooms.
2
Cooking the meat and aromatics. Put a bit of fat in the pan, sauté the shallots, add the mushrooms, thyme, and rosemary, and sauté for another 1 or 2 minutes, then add the diced meat and minced garlic. Cook for a few minutes to achieve slightly crispy meat, add the Madeira, and continue cooking for about 2 minutes. Stop cooking, add the chopped coriander and chives. Mix well.
3
Pour the meat into the baking dish - Set aside in the refrigerator.
4
Preparation of the puree: Wash and peel the potatoes, cut them into pieces, and cook in salted boiling water (about 20 minutes). Make a puree by passing the potatoes through a potato ricer and adding salt, pepper, and nutmeg, then incorporate fresh cream. Soften it by adding truffle oil—mix well.
5
In the absence of truffle oil, you can soak 15 grams of dried porcini mushrooms in boiling cream for about 1 hour. In this case, boil the cream before starting to cook, add the dried porcini and nutmeg, and set aside until use. Strain the cream through a sieve. The soaked porcini can be retrieved, chopped, and added to the duck meat.
6
Assembly of the shepherd's pie: Spread the mash over the duck meat and create a decoration (or simply smooth it out with a spatula).
7
Reheating in the oven Sprinkle the puree with ground hazelnuts or almonds, add some grated cheese, a few pieces of butter, and a little breadcrumbs (the breadcrumbs, by absorbing the fat, give crispness to the gratin) - Reheat (since everything is already cooked) for about 20 minutes in an oven at 200°. If needed, you can place it under the broiler to finish the gratin. When taking it out of the oven, quickly brush a bit of melted butter on the gratin to make it shine, sprinkle with chopped chervil, and serve immediately.
Notes
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Clegnac
The recipe is well described: ingredients and step-by-step instructions, but it lacks the oven temperature... (180°) This is the second time I am making it (with variations: chanterelles instead of porcini, but the purée cooked in the duck broth (which had vegetable broth from a previous vegetable purée (potatoes + carrot + celery + parsnip) along with dried mushrooms that contributed to the flavor) results in a particularly tasty dish. At the end of cooking the shallots, mushrooms, and duck in the sauté pan, the addition of port (I didn't have madeira) was insufficient to achieve enough moisture in the mixture, so a bit of cooking juice (see above) from the potatoes corrected this deficiency. The result is excellent, worth making again... -
chicot-m
To make again I made the recipe in small individual dishes (served with salad), I didn't have either truffle oil, coriander, or Madeira wine (I didn't have any of that) but it was very good anyway. My suggestion: Instead of butter cubes in the last layer with the breadcrumbs, I used a teaspoon of duck fat. -
Jack
Excellent The only small issue with this recipe is that the quantities are too tight. In fact, by doubling the amounts, I barely made 9 portions. Other than that, I would make it again. My suggestion: Serve with a nice frisée salad... -
Emmanuelle
Delicious! I followed the recipe exactly, and I must say the result was outstanding. Delicate and fragrant, my guests thoroughly enjoyed it. I served everything in individual dishes, for 6 people. I didn’t have any big eaters at the table, and the quantities were suitable, but for those who are very hungry, you can easily double the portions. -
Melanie
Super good! Very good recipe! My guests enjoyed it even without truffle oil or Madeira liqueur. In my opinion, the quantities were more than correct: served in individual dishes, I was able to make eight! My suggestion: I added a sprig of rosemary for decoration on my dishes before serving!
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