FR
EN
About
Contact
Français
English
Recipes
Articles
Recipes
Articles
About
Contact
Sitemap
Legal notice
conception
Home
Our recipes
Leeks
Duck Parmentier
Author:
Les Cultures de chez nous
Share
Preparation
20
Baking
45
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1,5 L (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
Find our bag in your
local grocery store
This week's specials
Duck Parmentier
From
Sep 29
to
Jan 01
Preparation
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.
Chef's notes
Was it good?
View comments
0
(
0
ratings
)
Evaluate this recipe
0
Comment:
Submit
Thanks for your evaluation!
An error occurred during the evaluation
Other tasty recipes
Duck Parmentier
20 min
45 min
4
Pour toi : concours, recettes et articles frais préparés.
Cooking
Appetizers
Main meals
Side dishes
Brunch & breakfast
Desserts
For inspiration
Articles
Leeks vs onions
Stay in touch
Facebook
Instagram
YouTube
About
Contact
©
Les Cultures de chez nous
, 2018 - All rights reserved
Sitemap
Legal notice
Created by