Parmentier De Confit De Canard

Preparation time : 15min
Cooking time : 50 min
Total: 65 min


How to make it:

  1. Preheat oven to th.8 (450°F).
  2. Peel and wash the potatoes, cut them into large pieces. Cook them for 25 minutes in boiling salted water. Mash them by incorporating the milk little by little, to obtain a "coarse" purée.
  3. Remove the skin from the legs of the duck confit. Flake the flesh, remove the bones.
  4. Chop the 4 shallots and brown them gently in the duck fat. Chop the flat-leaf parsley and mix these 2 ingredients with the meat. Season with salt and pepper.
  5. Grease an ovenproof dish or circular cookie cutters, place the meat in the bottom, then cover with the purée. Sprinkle with breadcrumbs and bake for 25 minutes.

-Jade, thanks for your contribution!

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