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Confit duck parmentier with chestnuts and porcini mushrooms

Serves : 4 people
Preparation : 40 minutes
Cooking : 50 minutes

Ingredients

Instructions

  • Place the porcini mushrooms in a small bowl and cover them with cold water to rehydrate them.
  • Place the duck legs in a skillet and heat them over medium heat.
  • While the fat is melting, slice the onions and peel and mince the garlic.
  • Once the fat has completely melted, remove the thighs and set the fat aside. Using two forks, remove the skin from the duck and shred the meat into small pieces.
  • Sauté the onions over medium heat in two tbsp of duck fat. Meanwhile, rinse the porcini mushrooms twice if necessary, squeeze them in a colander to drain them, and add them to the onions.
  • Let it cook for another minute or two, then add the duck meat and the crushed garlic cloves. Stir everything together and season to taste.
    Personally, I don’t add salt, since the confit is already salty, but I like to spice up this dish with some freshly ground, aromatic pepper.

  • Let all these ingredients simmer over low heat for a full 5 minutes.
  • Meanwhile, prepare the potatoes: peel them and cut the larger ones in half.
    Cook them in salted water for about 30 minutes or half that time in a pressure cooker. Add the chestnuts when the potatoes are two-thirds done, i.e., after 20 minutes in boiling water, or 5 minutes in the pressure cooker.
  • Once the duck is cooked, add the chopped parsley and set aside.
  • Check that the potatoes are fully cooked by inserting the tip of a knife.
    Drain the cooking water, then mash the potatoes and chestnuts with a potato masher.
  • Add a tbsp of the duck cooking juices, 50 g of butter, and the milk.
    Mix well until you have a smooth purée, then season with salt and pepper to taste.
  • Preheat your oven to 200°C.
    Choose a large baking dish and press the ground duck mixture firmly into the bottom of the dish using the back of a spatula or a tbsp.
  • Next, spread the purée in an even layer, and gently smooth it out with the back of a tbsp.
  • You can then finish off this parmentier by running the tines of a fork through the mashed potatoes.
  • Cut 10 grams of butter into very small cubes, about half a centimeter on each side, and arrange them evenly over the mashed potatoes.
  • Bake for 20 minutes and serve piping hot.

    • Notes

    WHAT SIDE DISH GOES WELL WITH THIS DUCK PARMENTIER? You can serve this parmentier with lamb's lettuce, mixed greens, or another salad.

    WHAT TO DRINK WITH THIS DUCK PARMENTIER? A dry red wine that’s relatively “young,” such as a Fitou, Vacqueyras, or Cahors…