Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, duck confit parmentier. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Duck confit parmentier is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Duck confit parmentier is something which I have loved my whole life. They are fine and they look wonderful.
Duck Rillettes Recipe - Slow Roasted Duck Confit Pate Spread. Duck confit parmentier is a classic Gascon dish, similar to a cottage pie, but with duck meat. It's the kind of meal I would have as a 'plat du jour' (daily special) in a cozy bistrot with red and white.
To get started with this particular recipe, we have to first prepare a few components. You can cook duck confit parmentier using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Duck confit parmentier:
- Make ready 2 Legs Duck Confit
- Prepare 6 potatoes
- Take 1/2 Celery roots
- Get 6 mushrooms wild
- Take 1 shallot
- Take 2 cloves Garlic
- Prepare Parsley
- Take Butter
- Take Olive Oil
- Make ready Salt Pepper &
- Make ready Nutmeg
- Make ready White wine
- Take Breadcrumbs
Peel the celeriac.. and cut into regular cubes. 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!
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.
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. But I have a work-around that takes just a little more than two hours. Adapted from A Kitchen in France by Mimi Thorisson ~from Savoring Time in the Kitchen. Rick Stein uses confit duck for his duck cottage pie recipe, so it's practically a store cupboard recipe.
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