Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, duck confit parmentier. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Duck Rillettes Recipe - Slow Roasted Duck Confit Pate Spread. Recette : le hachis parmentier du chef étoilé Guillaume Goupil - Météo à la carte. Duck confit parmentier is a classic Gascon dish, similar to a cottage pie, but with duck meat.
Duck confit parmentier is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Duck confit parmentier is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have duck confit parmentier using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Duck confit parmentier:
- Make ready 2 Legs Duck Confit
- Get 6 potatoes
- Make ready 1/2 Celery roots
- Take 6 mushrooms wild
- Get 1 shallot
- Make ready 2 cloves Garlic
- Make ready Parsley
- Prepare Butter
- Get Olive Oil
- Get Salt Pepper &
- Take Nutmeg
- Take White wine
- Get Breadcrumbs
As good as duck confit is, sometimes I like to take it one step further toward culinary nirvana and turn it into a parmentier, or shepherd's pie. That, of course, is another classic, but I find good versions of it. Duck confit (French: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal.
Instructions to make Duck confit parmentier:
- Remove the meat from your confit duck legs and cut it into small pieces.
- Brown the duck fat in a pan. Fry shallots, mushrooms and garlic with a little white wine. Add salt and pepper, add the duck and parsley.
- Press the potatoes and celery with a fork. Add a good piece of butter and 10 cl of olive oil. Add salt and pepper and add nutmeg.
- In an oven proof dish, layer the duck, the mashed veggies, the duck and the puree again. Sprinkle with breadcrumbs and fresh parsley. Put in the oven for 10 minutes at 220 °C.
Add some duck fat if it gets too dry. Grease a big dish or some jars, and put the stuffing in it. There you are, your duck confit parmentier is ready! Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine. Real confit takes more than a day to make.
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