PARMENTIER de Confit de Canard
The parmentier is a French twist from the classic British Shepherd’s Pie. It’s the perfect comfort food for cold winter evenings with a glass of full-bodied red wine. From this recipe, you can make about 6 portions. We recommend to pair this parmentier with either our fruit-driven Rouge de Carsin or with our natural barrel-aged Merlot, L’Aventure Nocturne.
Duck filling
1 can of confit de canard (4 thighs)
4 shallots
2 cloves of garlic
20 cl red wine
20 cl chicken or meat stock
200 g grated Comté cheese
thyme & rosemary
salt & pepper
Potato purée
1 kg potatoes
40 g butter
30 cl cream or heavy milk
pinch of nutmeg, salt & white pepper
Open the can of duck confits and place it to the oven for about half an hour with a low temperature (about 50 degrees Celsius). Take the can out when the fat has melted, it helps you to separate the meat from the bones. Take the meat off the bones and set aside. The fat you can store in your fridge for a long time - if you want to use it for cooking later. Chop the shallots and garlic, fry them in a pan with some duck fat and let them get a little colour. Add the red wine, meat stock, herbs and mix. Then add the duck meat and let simmer with a low temperature for about 15 minutes. Spice with salt & pepper to your taste.
For the potato purée, peel the potatoes and boil them in salted water until they are tender. Drain the potatoes, add butter and cream/milk and mash until the purée is smooth. Season with nutmeg, salt & white pepper to your taste.
Heat the oven to 180 C. Grease a baking dish with duck fat. Place the meat mixture on the bottom and cover with mashed potatoes. Sprinkle the cheese on top and bake for about 25 minutes in the oven, or until the surface is nice and golden. Serve with green salad on the side.
