Boeuf Wellington
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Duck parmentier
Duck parmentier
Ingrédients
- 1.2 kg of potatoes
- 6 legs of duck confit
- 30 grams of butter
- 6 sprigs of parsley
- 1.5 tablespoons breadcrumbs
- Various: salt, pepper
Présentation
- 1Wash and peel the potatoes. Cut them into small pieces and place them in a large pot of water on the stove. As soon as it starts to boil, cook for 20 minutes.
- 2Prepare your duck legs, scrape the duck legs and keep the fat aside. Flake the duck meat with a fork.
- 3Chop your parsley. Mix the chopped parsley with the shredded duck and season with pepper.
- 4Butter a casserole dish and place the duck and parsley mixture in it.
- 5Preheat the oven to 180 °C.
- 6Take your cooked potatoes, drain them and mash them. Pour the preserved duck fat over the mash, add a little nutmeg and salt to taste.
- 7Pour your purée over your shredded duck inside your casserole dish, sprinkle with breadcrumbs.
- 8Bake your parmentier for 2 minutes to lightly brown the breadcrumbs. Enjoy your meal!
CAVAVIN invites you to warm up with a delicious duck parmentier accompanied by Château Roquevieille signed by Jean-Pierre Palatin.
This Côtes de Castillon is a structured, fruity, fine and harmonious wine. It offers beautiful spicy, mineral and black fruit aromas. Its concentration is dense. Its power on the palate will blend perfectly with the strong character of the duck. The fruit notes will bring greediness to this beautiful marriage.
