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PARMENTIER OF DUCK CONFIT

Parmentier of Duck Confit.

Duck confit from "Maison Dubernet" - 3 Thighs / Duck confit from "Les Délices de St Orens" - 2 Thighs

Easy!

Peel, wash and cook the potatoes in salted boiling water.

Drain them and crush them by gradually adding the milk to obtain a "coarse" mash.

Drain the duck confit by reserving some fat.

Shread the flesh, making sure there are no more bones, and gently brown them in the duck fat.

Grease a baking dish, arrange the meat at the bottom, then cover with mashed potatoes.

Sprinkle with bread crumbs and bake for 25 min.

Enjoy!