Name: Duck Confit and Wild Mushroom Parmentier
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 2 pcs duck confit (legs and thighs, shredded, skin removed); 250 g 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); 1 kg potatoes (yukon gold or russet, peeled and cut into chunks); 1 cup heavy cream; 0.5 cup milk; 100 g gruyere cheese (grated); 1 pcs garlic (clove, minced); 0.25 tsp nutmeg (freshly grated); 2 tbsp butter; salt (to taste); black pepper (freshly ground, to taste)

Golden-brown duck confit and earthy wild mushrooms are baked under a creamy potato gratin, creating a rustic and elegant parmentier with herbs sprinkled on top.

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

Instructions

Prepare the Duck and Mushrooms

1Preheat 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.
2In a large skillet, melt the duck fat over medium heat. Add the chopped shallots and cook until softened, about 3-4 minutes.
3Add 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.
4Add 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

1While the duck and mushrooms are cooking, boil the peeled and chunked potatoes in salted water until very tender, about 15-20 minutes. Drain well.
2Return 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

1Spoon the mashed potato mixture evenly over the duck and mushroom layer in the baking dish. Sprinkle the remaining Gruyere cheese over the top.
2Bake 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.
3Let the parmentier rest for 5-10 minutes before serving. Serve warm.

Instructions

Prepare the Duck and Mushrooms

1Preheat 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.
2In a large skillet, melt the duck fat over medium heat. Add the chopped shallots and cook until softened, about 3-4 minutes.
3Add 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.
4Add 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

1While the duck and mushrooms are cooking, boil the peeled and chunked potatoes in salted water until very tender, about 15-20 minutes. Drain well.
2Return 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

1Spoon the mashed potato mixture evenly over the duck and mushroom layer in the baking dish. Sprinkle the remaining Gruyere cheese over the top.
2Bake 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.
3Let the parmentier rest for 5-10 minutes before serving. Serve warm.

Nutrition Information

Calories: 650 kcal
Protein: 35 g
Fat: 45 g
Carbs: 30 g

Nutrient	Per serving
Calories	650 kcal
Protein	35 g
Fat	45 g
Carbs	30 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.