Parmentier of duck, mushrooms and sweet potatoes
Ingredients
Instructions
- 1 packet of Paris Garlic & Parsley mushrooms (LOU)
- 4 duck confit legs
- 2 medium sweet potatoes
- 1 large potato
- 1 tbsp. fresh cream
- 20 g butter
- olive oil
- 1 large onion
- 3 tbsp. breadcrumbs
- 1 pinch of coarse salt
- fleur de sel, pepper
- Preheat the oven to 180°C (th. 6).
- Coarsely chop the onion and fry in a pan over low heat with the mushrooms, stirring occasionally.
- Meanwhile, rinse the duck legs with hot water to remove the fat.
- Take the flesh. Brown it with the mushrooms and onions. Pepper.
- Boil water in a large saucepan with 1 pinch of coarse salt.
- Cook the sweet potatoes and the potato previously peeled and cut into pieces, 15 min.
- Drain them then, in a bowl, mash them with a fork.
- Add the fresh cream, butter and 1 pinch of fleur de sel. Mix to obtain a homogeneous mashed.
- In a dish, arrange the duck confit and mushrooms, then cover with mashed potatoes.
- Sprinkle with breadcrumbs and a drizzle of olive oil. Bake for 15 minutes to brown the breadcrumbs.
- Serve the parmentier with a mesclun of green salad.
Parmentier of duck, mushrooms and sweet potatoes
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Parmentier of duck, mushrooms and sweet potatoes Recipe – Parmentier of duck, mushrooms and sweet potatoes Recipes
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