Parmentier de Canard Confit

190 mins
Serves 12
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Directions

  1. 1Start by stinging some nice duck legs.
  2. 2Crush two-three cloves of garlic.
  3. 3Add a good dose of honey mustard, Espelette pepper, a little thyme, salt, and pepper.
  4. 4Mash your meat well to penetrate the marinade.
  5. 5Lock them tightly in a dish and melt at 150°C for at least 3 hours.
  6. 6Once out of the oven, simply remove the paper to admire the result.
  7. 7Spin all the duck meat before dipping it back into the dish with all the cooking juice.
  8. 8Cook some potatoes with the skin in a saucepan of salt water.
  9. 9Peel the potatoes while burning your hands well.
  10. 10Puree them with a mashed potato.
  11. 11Add butter, more butter, and always butter to the puree, salted butter if you have it.
  12. 12Place a good amount of your shredded duck in the bottom of a gratin dish.
  13. 13Add the butter potato puree on top.
  14. 14Sprinkle nicely with a little of your favorite cheese.
  15. 15Melt this little wonder for 10 minutes in grid mode to make the cheese crust well.

Ingredients

  • 8 duck legs
  • 6 garlic cloves
  • 5 càs honey mustard
  • Espelette pepper
  • thyme
  • salt
  • pepper
  • 3 kg potatoes
  • 600 g butter
  • 300 g gouda

Equipment

dishovensaucepanpotato mashergratin dish

Tips

  • Use salted butter for the potato puree if available.
  • Add a touch of chocolate at the end for good conscience.