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Duck Parmentier

Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Dinner
Cuisine: French
Keyword: Comfortfood, Duck, Parmentier
Servings: 4 people


  • 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


  • 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.