Nutrition Facts
4 servings
4
Recipe for Bean Parmentier with Duck Confit
A delicious recipe for bean shepherd's pie with duck confit. Credits: Alexandra Armanelli from the blog My Girly Popotte.
Ingredients
2 Duck leg confit
2 Carrot
1 Onion
2 Sour cream
2 Bay leaf
1 Thyme
50 Grated Parmesan
1 Flat-leaf parsley
Salt
Pepper
Directions
1
The day before, soak the beans overnight in 2.5 times their volume of cold water.
2
Put the beans in a pot, in a large volume of cold water, with the bay leaf, cloves, and thyme. Bring to a boil, then cook over low heat for 50 minutes.
3
Meanwhile, peel and finely slice the onion. Sauté it until it melts and browns in a pan with 1 tablespoon of fat (rendered from a cooked dish).
4
Peel and dice the carrots. Add them to the pan with 3 tablespoons of water. Cook for 15 minutes over low heat, covered.
5
Remove the skin from the duck legs and then shred the meat. Add the shredded meat to the pan with the onion and carrots. Continue cooking for 5 minutes over low heat, covered.
6
When the beans are cooked, drain them. In a container, place the beans, the fresh cream, and season to taste. Mash the beans using a potato masher or a fork. Preheat the oven to 210°C (th 7). Lightly grease the baking dish with fat.
7
Mix half of the meat with half of the bean puree. Set aside the remaining meat and puree.
8
Place half of the meat at the bottom of the dish. Add the chopped parsley. Cover with the mixture of mashed potatoes and meat, then finish with the remaining mashed potatoes.
9
Sprinkle with parmesan and then bake for 15 minutes, until the dish is golden brown.
10
To finish, the tip is that parmesan can easily be replaced with another grated cheese or breadcrumbs.
Ingredients
Ingredients
2 Duck leg confit
2 Carrot
1 Onion
2 Sour cream
2 Bay leaf
1 Thyme
50 Grated Parmesan
1 Flat-leaf parsley
Salt
Pepper
Directions
Directions
1
The day before, soak the beans overnight in 2.5 times their volume of cold water.
2
Put the beans in a pot, in a large volume of cold water, with the bay leaf, cloves, and thyme. Bring to a boil, then cook over low heat for 50 minutes.
3
Meanwhile, peel and finely slice the onion. Sauté it until it melts and browns in a pan with 1 tablespoon of fat (rendered from a cooked dish).
4
Peel and dice the carrots. Add them to the pan with 3 tablespoons of water. Cook for 15 minutes over low heat, covered.
5
Remove the skin from the duck legs and then shred the meat. Add the shredded meat to the pan with the onion and carrots. Continue cooking for 5 minutes over low heat, covered.
6
When the beans are cooked, drain them. In a container, place the beans, the fresh cream, and season to taste. Mash the beans using a potato masher or a fork. Preheat the oven to 210°C (th 7). Lightly grease the baking dish with fat.
7
Mix half of the meat with half of the bean puree. Set aside the remaining meat and puree.
8
Place half of the meat at the bottom of the dish. Add the chopped parsley. Cover with the mixture of mashed potatoes and meat, then finish with the remaining mashed potatoes.
9
Sprinkle with parmesan and then bake for 15 minutes, until the dish is golden brown.
10
To finish, the tip is that parmesan can easily be replaced with another grated cheese or breadcrumbs.
Notes
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