Amazing Comfort Food: Duck Confit Parmentier

Directions

• The Parmentier
• Place the potatoes in a large pot and cover with water. Add 3 tbsp of salt and bring to a boil. Once boiling, let simmer for an additional 20 minutes, until the potatoes are fork tender.
• Drain the water, add the cream cheese, the milk and the butter. Mash until uniformly smooth. Adjust the consistency with milk and salt to taste.
• While the potatoes are boiling, heat a large skillet to medium heat. When hot, add the vegetable oil, the leeks, the mushrooms and 1/2 tsp of salt. Heat for 6-8 minutes while occasionally stirring, until the leeks are soft and lightly golden. Remove the vegetable mix from the skillet and reserve.
• Heat the same skillet to medium-high heat. Add the ground pork and the confit. Cook until the pork is no longer pink and lightly brown. Remove from skillet and mix with vegetable.
• Preheat an oven at 400F.
• In a deep oven safe dish, add an uniform layer of meat-vegetable mixture and lightly press it down. Then, add an uniform layer of mashed potatoes. Optionally, create shallow marks on top of the potatoes with a fork.
• Place in the oven for 20 minutes. Optionally, broil until the top of the potatoes turn brown.
• The rapid demi-glace sauce (optional)
• While the Parmentier is in the oven, heat a small skillet under medium heat. Add the onion and the butter. Cook until translucid, 2 minutes. Add the tomato paste and cook for 1 minute while stirring.
• Add the wine, let the alcohol bubble and evaporate, 2 minutes. Add the rest of the demi-glace sauce ingredients to the pan and stir until uniform. Bring to a boil and reduce for 3 minutes while occasionally stirring. Taste and adjust the salt