Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Duck Confit and Wild Mushroom Parmentier - Image 1

Duck Confit and Wild Mushroom Parmentier

French cuisine
0
Be the first to like this recipe

Duck Confit and Wild Mushroom Parmentier

  1. Haute Cuisine Classics

Prep: 30 min • Cook: 45 min. This comforting gratin-style dish layers tender shredded duck confit with sautéed wild mushrooms, topped with creamy potato gratin and baked until golden and bubbling. A sophisticated take on shepherd's pie, showcasing the rich duck flavor, perfect for a hearty French meal.

Preparation time
30 min
Cooking time
45 min
Total time
1 hr 15 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Duck Confit Layer

  • 2 pcs duck confit(legs and thighs, shredded, skin removed)
  • 9oz wild mushrooms(cleaned and sliced (e.g., cremini, shiitake, oyster))
  • 2 pcs shallots(finely chopped)
  • 1 tbsp thyme(fresh, chopped)
  • 1 tbsp duck fat(from the confit, or olive oil)
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Potato Gratin Topping

  • 2lb potatoes(yukon gold or russet, peeled and cut into chunks)
  • 1 cup heavy cream
  • 1/2 cup milk
  • 4oz gruyere cheese(grated)
  • 1 pc garlic(clove, minced)
  • 1/4 tsp nutmeg(freshly grated)
  • 2 tbsp butter
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Instructions

Prepare the Duck and Mushrooms

  1. Preheat oven to 375°F (190°C). Remove the skin from the duck confit legs and thighs, then shred the meat using two forks. Set aside.
  2. In a large skillet, melt the duck fat over medium heat. Add the chopped shallots and cook until softened, about 3-4 minutes.
  3. Add the sliced wild mushrooms to the skillet and sauté until they release their liquid and begin to brown, about 5-7 minutes. Stir in the chopped fresh thyme, salt, and pepper.
  4. Add the shredded duck confit to the mushroom mixture and stir to combine. Cook for another 2-3 minutes to warm through. Transfer this mixture to the bottom of a 9x13 inch baking dish.

Prepare the Potato Gratin

  1. While the duck and mushrooms are cooking, boil the peeled and chunked potatoes in salted water until very tender, about 15-20 minutes. Drain well.
  2. Return the drained potatoes to the pot. Add the heavy cream, milk, minced garlic, butter, nutmeg, salt, and pepper. Mash until smooth and creamy. Stir in half of the grated Gruyere cheese.

Assemble and Bake

  1. Spoon the mashed potato mixture evenly over the duck and mushroom layer in the baking dish. Sprinkle the remaining Gruyere cheese over the top.
  2. Bake for 30-35 minutes, or until the top is golden brown and bubbling. If desired, you can broil for the last 2-3 minutes for extra crispness, watching carefully to prevent burning.
  3. Let the parmentier rest for 5-10 minutes before serving. Serve warm.

Nutrition

Servings
6
Serving size (imperial)
14.1 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories650 kcal162.5 kcal3,900 kcal
Protein35 g8.8 g210 g
Fat45 g11.3 g270 g
Carbs30 g7.5 g180 g

Tips

  • Ensure your duck confit is well-shredded for a tender texture throughout the dish.
  • For extra flavor, deglaze the mushroom pan with a splash of white wine before adding the duck.
  • Garnish with fresh thyme or chives before serving for a touch of color and aroma.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…