Duck confit parmentier

Name: Duck confit parmentier
Total time: 600 s
Yield: 2-portion
Cuisine: Indian
Ingredients: 2 Legs Duck Confit; 6 potatoes; 1/2 Celery roots; 6 mushrooms wild; 1 shallot; 2 cloves Garlic; Parsley; Butter; Olive Oil; Salt Pepper &; Nutmeg; White wine; Breadcrumbs

Juliette B @cook_7829443

Barcelona

When you get your hands on a piece of duck confit, you better play it right. You can also play it safe, as nothing can go wrong with a delicious meat tucked under layers of mashed potatoes. Or you could twist it a little bit by introducing celery roots to the party and see what happens. Magic...that's what !

Juliette B @cook_7829443

Saved

Ingredients

10 mins

2-portion

2Legs Duck Confit
6potatoes
1/2Celery roots
6mushrooms wild
1shallot
2 clovesGarlic
Parsley
Butter
Olive Oil
Salt Pepper &
Nutmeg
White wine
Breadcrumbs

Saved

Steps

10 mins

1

Remove the meat from your confit duck legs and cut it into small pieces.
2

Brown the duck fat in a pan. Fry shallots, mushrooms and garlic with a little white wine. Add salt and pepper, add the duck and parsley.
3

Press the potatoes and celery with a fork. Add a good piece of butter and 10 cl of olive oil. Add salt and pepper and add nutmeg.
4

In an oven proof dish, layer the duck, the mashed veggies, the duck and the puree again. Sprinkle with breadcrumbs and fresh parsley. Put in the oven for 10 minutes at 220 °C.