Duck Parmentier: the easy recipe

Preparation of the ingredients: Chop the duck meat, retaining only the lean parts - Peel and finely chop the shallots - Chop the mushrooms.

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.

Pour the meat into the baking dish - Set aside in the refrigerator.

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.

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.

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).

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.