Main Course
Sweet Potatoes Duck Parmentier
For 4 servings
Prep time: 50 minutes
Medium
A colorful twist on the French classic. Tender duck confit layered with creamy mashed sweet 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 sweet potato mash:
| 800 g | Sweet potatoes, peeled and cut |
| 40 g | Butter (We prefer salted) |
| 100 ml | Warm milk or cream |
| To taste | Salt |
| Pinch | Ground nutmeg or cinnamon (optional) |
For baking:
| 2 tbsp | Grated cheese (Parmesan or Gruyère) |
| 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 golden.
- Add garlic and thyme, then stir in the shredded duck.
- Season with black pepper and cook 3–5 minutes until fragrant.
- Set aside.
2. Prepare the sweet potato mash
- Boil the sweet potatoes in salted water until tender.
- Drain and mash with butter and warm milk (or cream) until smooth.
- Season with salt and a touch of nutmeg or cinnamon.
3. Assemble the parmentier
- Preheat the oven to 190°C (375°F).
- Grease a medium baking dish with butter.
- Spread the duck filling evenly on the bottom.
- Cover with the mashed sweet potatoes and smooth the surface.
- Sprinkle with 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 light salad or roasted vegetables.
- The sweetness of the potatoes perfectly balances the savory richness of Maison Saint Léonard’s duck magret confit.
6. Chef’s note
- You can mix half potato, half sweet potato for a milder taste and beautiful color contrast.
