Parmentier In Confit Duck
Ingredients
Instructions
- 6 Duck legs confit
- 1 kg Spleen-type potato
- 200g Butter
- 4 Onions
- Nutmeg
- Salt
- Pepper
- Peel the potatoes and cook them in salted water, 25 min. Meanwhile, peel and finely chop the onions.
- In a frying pan, gently reheat the confits (about 5 to 6 min) so that the fat drips into the pan. Take out the confits and reserve the pan. Crumble the flesh of the confits.
- In the pan containing the fat from the confit, sauté the onions until they become translucent. Add the confit flesh, mix, cook for 2 to 3 minutes and set aside.
- Drain the potatoes and pass them through a vegetable mill. Put the potato pulp in a large saucepan over low heat, stir slowly and steadily for a few minutes, then gradually add the butter in small pieces, while stirring. Salt, pepper, season with nutmeg.
- In a gratin dish with a high edge, spread the onion and candied mixture on the bottom, cover with the mashed potatoes. Bake in a preheated oven at 180°C (th. 6), 15 min.
Parmentier In Confit Duck
Are you looking for simple and quick recipes for all occasions and in all seasons? On Recettescooking.com, you will find delicious dishes that are quick and easy to prepare. Ranging from Cocktails, dinner aperitifs, starters, main courses, desserts, breakfast, sauces, pastries…
Do not hesitate to leave your opinion on each cooking recipe and also to share them on Facebook. Recettescooking.com wishes you a Bon appetit!
Bon appétit 😊