Amazing Comfort Food: Duck Confit Parmentier
Course: MainCuisine: FrenchDifficulty: Medium6
servings10
minutes50
minutes1
hourIngredients
- Parmentier ingredients
8 yellow potatoes, skinned and cut into 1” cubes
3 tbsp of salt
1/3 cup of cream cheese
1/2 cup of whole milk
1/4 cup of butter
1 tbsp of vegetable oil
2 large leeks, halved and cut across into ¼” strips
225g of white mushrooms, cut into ½” cubes
½ tsp of salt
500g of waterfowl confit
Follow this link for the homemade waterfowl confit: waterfowl-leg-confit500g of ground pork
- Rapid demi-glace sauce (Optional)
1 tsp of butter
1 small onion, finely diced
2 tsp of tomato paste
1 cup of red wine
1 cup of beef stock
1/2 tsp of Dijon mustard
1 tsp of Worcestershire sauce
Salt to taste
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
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The waterfowl confit can be replaced with grocery bought duck confit, or, as traditionally made, with pork sausage meat.
- The waterfowl confit can be replaced with ground game meat. Add the leaves of 1 or 2 twig of rosemary, minced, in the last 2 minutes of cooking the meat (step 4)
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