Duck Confit Parmentier

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Meat

Intermédiaire

6 people

Preparation 45 min

Cooking 25 min

Ingredients

4 duck confit legs
1.2 kg (2.6 lb) floury potatoes (such as Russet or Maris Piper)
250 ml (1 cup) whole milk
60 g (4 tbsp / 2 oz) butter
3 shallots
2 garlic cloves
1/2 bunch flat-leaf parsley
2 tbsp breadcrumbs
1 pinch ground nutmeg
Salt and freshly ground black pepper

Duck parmentier is a great classic from southwest France that warms up autumn and winter tables. Beneath a creamy mashed potato topping baked until golden lies a layer of shredded duck confit, lifted with melt-in-the-mouth shallots and parsley. A generous family dish, easy to prepare ahead, and always a crowd-pleaser.

Cooking

Preheat the oven to 200 °C (400 °F).
Peel the potatoes, cut them into chunks and place them in a large pan of cold salted water. Bring to a boil and cook for 20 to 25 minutes, until tender.
Meanwhile, gently warm the duck legs on the plancha to melt the fat. Remove them, set aside 2 tablespoons of the fat, then remove the skin and shred the meat with a fork, discarding the bones.
Finely chop the shallots and garlic. Sauté them in the reserved duck fat over medium heat for 5 minutes, without letting them brown.
Add the shredded duck, stir and cook for 3 to 4 minutes. Remove from the heat, stir in the chopped parsley, season with pepper and adjust the salt if needed (the confit is already salted).
Drain the potatoes and mash them. Stir in 40 g (3 tbsp) of the butter, then gradually add the hot milk until the mash is smooth. Season with salt, pepper and nutmeg.
Butter a baking dish, spread the shredded duck in an even layer, then cover with the mashed potatoes. Smooth the top and score it with a fork.
Sprinkle with breadcrumbs and dot with the remaining butter.
Bake for 20 to 25 minutes, until the top is nicely golden. Serve piping hot with a green salad.

Tip

Replace some of the milk with 2 tablespoons of duck fat in the mash for extra flavour and creaminess. For a more festive version, add a few pieces of pan-seared foie gras or sautéed porcini mushrooms between the duck and the mash.