Duck Parmentier Pie
List of ingredients
Serves four
4 confit duck legs
1.5kg potatoes
50ml liquid cream
25g butter
2 onions
2 shallots
Milk
Salt and pepper
Nutmeg
Sommelier’s tip
Chablis Premier Cru Mont de Milieu
The balance is perfect between the sweetness of the potato and the character of the duck; a delicate meat with a rather distinct flavor. A Chablis Premier Cru Mont de Milieu is a wine that is both fresh and generous, that adds structure to the whole dish.
METHOD
Peel the potatoes, cut into pieces, and boil in salted water.
Meanwhile, melt the fat from the duck legs in a frying pan. Set aside 2 tablespoons of fat.
Remove the skin from the legs and shred the flesh.
Finely chop the onions and shallots and fry in the reserved duck fat for about 10 minutes. Add the duck meat and cook for a further five minutes. Any more could dry out the meat. Set aside.
Heat the oven to 200°C.
Mash the potatoes with the butter and cream. Slowly add the milk, mixing it in with a wooden spoon until the mixture is smooth and not too liquid. Season with salt and pepper and a pinch of nutmeg. Place the meat in an oven dish and put the mashed potato on top. Smooth and bake in the oven for around 25 minutes.
Serve the Parmentier with a lamb’s lettuce salad dressed with olive oil and balsamic vinegar, and a scattering of walnuts
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