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