Duck Parmentier
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Ingredients
- 1,5 litres (6 cups) of peeled and diced potatoes
- 2 peeled garlic cloves
- 45 ml (3 tablespoons) of butter
- 60 ml (1/4 cup) of 15% cream
- 30 ml (2 tablespoons) of fresh chopped parsley
- 15 ml (1 tablspoon) of fresh chopped chive
- Ground salt and pepper
- 454 gr (1 pound) of chopped veal
- 1 package of 250 gr (3 cups) of sliced leeks
- 2 shredded duck thighs confit
- 250 ml (1 cup) of veal stock or beef broth
Preparation
Side-by-side mode- In a casserole filled with salted boiling water, cook potatoes and garlic for about 15 minutes or until it's tender. Drain.
- Add butter and cream. Reduce into puree.
- Add herbs. Generously pepper. Set aside. Preheat oven at 190 ºC (375 ºF). In an oven safe pan, brown veal, leeks and duck flesh until completely cooked.
- Add veal stock. Season. Simmer slowly. Remove from heat. Spread mashed potatoes over meats and leeks preparation. Oven bake 20 minutes.
- Serve with green vegetables.
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