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Parmentier de Canard (Duck Parmentier)
Parmentier de Canard (Duck Parmentier) is a traditional French recipe for a classic dish of a duck confit in creme fraiche with a potato topping that's oven baked to cook. The full recipe is presented here and I hope you enjoy this classic French version of: Duck Parmentier (Parmentier de Canard).
prep time
45 minutes
cook time
45 minutes
Total Time:
90 minutes
Serves:
6
Rating: 
Tags : Baking RecipesFrench Recipes
A parmentier is a dish that uses potatoes as a base, garnish or topping for a dish. Here they're used as a shepherd's pie type topping for a base of duck confit.
Ingredients:
2 onions, peeled and chopped
pinch of nutmeg
300ml of light crème fraîche
1.5kg of potatoes, cooked and mashed with cream and nutmeg
6
duck confit pieces
2 shallots, peeled and chopped
fresh thyme leaves, chopped, to taste
salt and freshly-ground black pepper, to taste
Method:
Heat the duck legs gently in a large frying pan or casserole dish. Continue heating until the fat melts and the skin is hot enough to be easily removed (about 20 minutes).
Skin the duck pieces then shred the duck meat (reserve the bones). Set aside.
Collect some of the fat from the duck, place in a frying pan and use to fry the shallots and onions until golden brown.
After about 10 minutes cooking add the meat and cook for a further 15 minutes before seasoning to taste with thyme, salt and black pepper.
Pre-heat your oven to 210°C (gas mark 7).
Spread the meat and onion mixture in the base of a baking dish. Cover with a layer of mashed potatoes then transfer to your pre-heated oven and bake for 25-30 minutes, until the potatoes are golden on top and the dish is piping hot.
Remove from the oven and serve.
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