Main Course
Classic Duck Parmentier
For 4 servings
Prep time: 50 minutes
Medium
A comforting French classic made with tender shredded duck magret confit layered under creamy mashed potatoes and baked until golden.
Ingredients
For the duck filling:
| 4 pieces | Duck magret confit |
| 1 tbsp | Duck fat |
| 2 | Shallots or onions, finely chopped |
| 2 cloves | Garlic, minced |
| 1 tsp | Fresh thyme |
| To taste | Black pepper |
For the mashed potatoes:
| 800 g | Potatoes, peeled and cut |
| 40 g | Butter ( We preder salted) |
| 100 ml | Warm milk or cream |
| To taste | Salt & nutmeg |
For baking:
| 2 tbsp | Grated cheese (Comté or Parmesan) |
| 1 tsp | Butter (for greasing) |
Preparation
1. Prepare the duck filling
- Remove the skin from the duck magret confit and shred the meat finely.
- In a pan, melt duck fat and sauté the shallots until soft and golden.
- Add garlic and thyme, then stir in the shredded duck.
- Season lightly with black pepper (no salt needed as the confit is already seasoned).
- Cook for 3–5 minutes until everything is well combined and fragrant. Set aside.
2. Prepare the mashed potatoes
- Boil the potatoes in salted water until tender.
- Drain and mash with butter and warm milk (or cream) until smooth.
- Season with salt and a pinch of nutmeg.
3. Assemble the parmentier
- Preheat the oven to 190°C (375°F).
- Grease a small baking dish with butter.
- Spread the duck filling evenly on the bottom.
- Cover with mashed potatoes and smooth the surface.
- Sprinkle grated cheese if desired.
4. Bake
- Bake for 20–25 minutes, until the top is golden and slightly crisp.
- Let rest for 5 minutes before serving.
5. Serve
- Serve warm with a simple green salad or sautéed vegetables.
