The widely known French dish Hachis Parmentier, which is primarily made out of ground beef and mashed potatoes was invented in the 18th century by the famous pharmacist Antoine Parmentier. He created several potato-based dishes while he worked to promote the potato as nutrition during a period that was heavily impacted by both hunger and illness in France. Until then the potato was considered food for animals only. Later the original dish evolved with variants like the Duck Parmentier. This generous dish with a base of duck confit, shallot onions, and herbs topped with mashed potatoes and cheese is just heavenly… But it is definitely a dish for comfort food craving days as there is nothing light to be found anywhere (except in the salade you may serve as a side:-)).
THE TIPS TO SUCCEED
1: Watch the temperature while cooking the shallot onions so they don’t turn brown.
2: For a slightly lighter version you can use only milk in the mashed potatoes. In addition, you can replace the cheese topping with dry breadcrumbs.
Let’s get started
Ingredients
- 4 pcs Duck legs confit
- 4 pcs Shallot onions
- ½ bunch Fresh Parsley
- 6 brins Fresh Thyme
- 1 kg of Potatoes
- 200 ml Milk/Cream mixture (I use 150 ml cream, but you can adjust as you prefer)
- 50 g Butter
- Salt and Pepper
- 60 g Grated Cheese (I usually use Comté cheese, but you can use what you have)
How to do it?
Peel and boil the potatoes until they are tender.
In the meanwhile prepare the duck filling. Cut the shallot onion and the parsley leaves finely and remove the thyme leaves from the brin.
Remove the fat from the Duck legs by heating them slightly in a pan. Remove the skin from the duck legs and bake them in the oven using the grill (at 230°C) until crispy.
Use your fingers to remove all the meat from the bone and separate it well.
Heat 4 tbsp duck fat in a pan and fry the shallot onions over low heat until they get tender.
Add the duck meat, parsley and thyme leaves into the pan and mix well. Add salt and pepper to taste. Place the mixture in an ovenproof dish.
Once the potatoes are cooked and you have removed the water, add the milk/cream mixture, butter, salt, and pepper and crush the potatoes with a potato masher. Mix carefully and smear it out on top of the duck mixture.
Add grated cheese on top and bake at 220°c for 20 minutes or until golden brown.
How do I serve the Duck Parmentier?
Cut the crispy duck skin in small pieces and serve it in a small bowl to drizzle on top of the Duck Parmentier. Add a green salad and a good French red wine and you are good to go!
Duck Parmentier
Ingredients
- 4 pcs Duck legs confit
- 4 pcs Shallot onions
- ½ bunch Fresh Parsley
- 6 brins Fresh Thyme
- 1 kg Potatoes
- 200 ml Milk/Cream mixture I use 150 ml cream, but you can adjust as you prefer
- 50 g Butter
- Salt and Pepper
- 60 g Grated Cheese I usually use Compté cheese, but can use what you have
Instructions
- Peel and boil the potatoes until tender.
- In the meanwhile prepare the duck filling. Cut the shallot onion and the parsley leaves finely and remove the thyme leaves from the brin.
- Remove the fat from the Duck legs by heating them slightly in a pan.
- Remove the skin from the duck legs and bake them in the oven using the grill (at 230°C) until crispy.
- Remove all the duck meat from the bone and separate it well using your fingers.
- Heat 4 tbsp duck fat in a pan and fry the shallot onions over low heat until they get tender.
- Add the duck meat, parsley and thyme leaves into the pan and mix well. Add salt and pepper to taste. Place the mixture in an ovenproof dish.
- Once the potatoes are cooked and you have removed the water, add the milk/cream mixture, butter, salt, and pepper and crush the potatoes with a potato masher. Mix carefully and smear it out on top of the duck mixture.
- Add grated cheese on top and bake at 220°c for 20 minutes or until golden brown.
- Cut the crispy duck skin in small pieces and serve it in a small bowl to drizzle on top of the Duck Parmentier once served.
