Here is the delicious recipe for Minced Parmentier of duck with leek, for a real culinary pleasure.
Ingredients for 4 persons :
- 10 potatoese (Binjte or Charlotte)
- 20 cl of whole milk
- 80 g butter
- 1 pinch of nutmeg
- 1 white leek
- 3 shallots
- 1 tbsp. tablespoon of parsley dish
- 2 duck legs confit
- 4 tbsp. breadcrumbs
- Coarse salt
- Salt pepper
Read also: health benefits and virtues of potatoes
Duck Parmentier with leek
- Peel, wash and cut the potatoes into quarters (depending on their size). Cook them in boiling salted water with coarse salt until tender. Drain and mash them using a vegetable mill. Add the previously heated milk, 20 g of butter and nutmeg, mix and season.
- Wash the leek, cut it into small sections and brown for 5 minutes in 20 g of butter (it must remain crunchy).
- Peel, wash and chop the shallots.
- Wash, remove the leaves and chop the parsley.
- Bone the duck thighs and shred the meat.
- In a frying pan, melt 20 g of butter, brown the shallots, add the parsley and the shredded duck meat, cook for about 5 minutes.
Preheat the oven to 180 ° C (th.6).
- Butter a gratin dish. Arrange a first layer of puree, a layer of leek, the shredded duck. Repeat the operation until all the ingredients are used up (finish with the puree). Sprinkle with breadcrumbs and pieces of butter.
- Bake for 15 to 20 minutes. Increase the heat of the oven 3 to 4 minutes before the end of cooking to brown the surface of the mince.
- Milk brings softness to the puree and relaxes it to give it a smooth texture.
On the cellar side, wine and Parmentier of duck with leeks
This luxury Parmentier, all round and tender, with the crunchiness of the crust of breadcrumbs, is at the start of winter an evocation of cassoulets to come. On this type of tender, mellow, smooth, very smooth dish, we look for wines that bring relief, and therefore generally tannic, especially since the texture of the dish softens the tannins. We obviously think of wines from the traditional fatty duck regions: a Madiran, a Cahors or a Bergerac bus in their early youth will have the structure and freshness sought, as well as a peripheral Bordeaux appellation (Côtes de Castillon, Ste Foy, Côtes de Bourg…) from a recent vintage. You can also look for a less contrasting combination: the spicy notes and the warmer character of a Fitou or a Corbières will naturally find their place.
Words from the kitchen
Chisel : cut into small cubes.
Sweat : remove the vegetation water from a vegetable by gently heating it without coloring in a fatty substance in order to concentrate the flavors.
Recipe: T. Bryone, Photo: C. Herlédan