Wednesday, November 19, 2014

Duck Confit Parmentier


I can cross one thing off of my Foodie Bucket List.  I made duck confit this week!  I love roasted duck and duck confit. Whenever I'm in a restaurant that serves duck, I will order it but I've rarely made duck myself and never have I made duck confit.

Don't run away if you don't like duck.  I think this recipe would be perfectly adaptable to roasted chicken thighs or even the dark meat from your Thanksgiving turkey! Parmentier is a French version of Cottage or Shepherd's Pie.  Comforting and oh, so delicious.

 

The driving force behind this recipe was the cookbook that I won from Penny at Lake Lure Cottage....The utterly gorgeous new cookbook from the blogger Mimi Thorisson (www.mimithorisson.com) called A Kitchen in France. Thank you, Penny! I love this cookbook! 

I had fully expected to buy already made duck leg confit at a store in town that I know sells them (I believe Whole Foods and Trader Joes do occasionally have it also) but then I remembered a poultry specialty store in Milwaukee called Tower Chicken that sells duck legs and now, rendered duck fat as well at a very reasonable price compared to the more well-known kitchen specialty shops.

I'm so happy I tried making my own because I know I will make it again. I'd love to try a cassoulet with duck confit next, although my husband would eat the duck leg confit on its own anytime.


The recipe for the duck layer is so delicious too with onions, shallots and red wine and then topped with a lovely layer of seasoned Parmesan mashed potatoes. 


I served a simple side of French green beans sauteed with thyme sprigs...


and we drank a glass of Côtes du Rhône, which was also used to make the duck layer. Again, feel free to substitute any dark meat poultry in this recipe.  Even a rotisserie chicken would work!

Although I made my duck confit with purchased duck fat, click here for a very easy recipe for duck confit from Melissa Clark at Food 52.  I used her seasonings but roasted using the method I found on Epicurious. I'm planning on using Melissa Clark's easy method next time to see how they compare. Mimi Thorisson's method can be found on her website here.  

 

Since this will be my last post until after Thanksgiving, I would like to wish everyone who celebrates a very wonderful and Happy Thanksgiving!

Duck Confit Parmentier

Adapted from A Kitchen in France by Mimi Thorisson
Printable Recipe

Serves 4

For the Duck Layer:

4-5 duck confit legs, either store-bought or homemade (other dark meat poultry may be substituted, if desired)
1 onion, thinly sliced
2 shallots, thinly sliced

2 garlic cloves, minced
2 tablespoons butter
1/4 cup finely chopped fresh parsley
3/4 cup dry red wine

For the mashed potato layer:

2-1/2 to 3 pounds russet potatoes, peeled and cut into quarters
4 tablespoons unsalted butter, at room temperature
1/2 cup sour cream (or creme fraiche)
1/2 cup freshly grated Parmesan cheese
Fine sea salt and freshly ground black pepper, to taste

To make the duck layer, remove the skin and bones from the duck legs and shred into small pieces.

In a large saute pan, over medium heat, melt the butter and saute the onion and shallots until light gold and tender, about 5-7 minutes. Add the minced garlic and saute for another 30 seconds. Add the shredded duck meat and parsley and saute for another 2 minutes. Pour in the red wine and simmer to reduce slightly. About 5 more minutes. Transfer the mixture to a baking dish or oven proof skillet so that the duck layer takes up about 1/3 of the height of the dish or pan. Set aside.

To make the mashed potato layer, place the peeled potatoes in a pot. Cover with salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain the potatoes and either pass throw a potato ricer back into the pot or use a regular potato masher. I prefer using a potato ricer for a smoother texture. Add the butter, sour cream or creme fraiche and grated Parmesan cheese and mash until blended. If too stiff, add milk, a little at a time to make spreading easier.

Top the duck mixture with the mashed potatoes and flatten the potatoes with a fork to make an even layer. I used a piping bag fitted with large star tip to pipe the mashed potatoes over the duck.

Bake in a preheated 375 degree oven until the potatoes are golden brown, about 25 minutes or so.

31 comments:

  1. Ooh, la, la. I am VERY impressed with your duck confit. I have never attempted it and I am thrilled to see it today. Great job with presentation as well.
    Sam

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  2. We love duck. We love duck confit but have never made it. I've made cassoulet once and it was delicious. I made it when I had an infant and a toddler!! It took so much time since I had to keep stopping and restarting because of hungry babies and bored toddlers. I think I filed it away under "too much trouble". I need to pull it out again. I follow Mimi's breath taking blog but don't have her cookbook--yet. Your duck confit parmentier is a heady enticement!!

    Best,
    Bonnie

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  3. What an impressive 5 star meal Susan, you have out done yourself!

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  4. wow Susan, you cook just like a profi! This looks so good that I want to give it a try too. Love how you did with that potato topping. Excellent!

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  5. That looks exceptional! So chic but rustic too. I also love duck but get stuck just roasting it all the time so this is a great way to use it!

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  6. What a gorgeous dish! I'm not super into the duck (as I'm sure you know) but that potato topping is a masterpiece.

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  7. I am so impressed also..And how beautiful in your dish.
    Caroline and Fred love duck confit..Thank you for this recipe..Such great shots Susan..

    Isn't Mimi just so lovely?And her kids!:)

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  8. Bev is not a duck fan so we've never tried confit, but it looks like yours turned out just right. I'd never heard the French term, but no matter what you call it, I love mashed potatoes on top of good meat :-) and yours looks delicious - especially the way the grooved potatoes browned a little.

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  9. What a delicious dish! This is such an elegant meal to serve with a glass of wine!

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  10. It looks beautful! I think I will do my potatoes on shepherds or cottage pie like that next time, easier than piping and prettier! Mike loves duck, but I won't eat it. I am a white meat girl. He fashioned a rack so all the fat would run out. Long Island is famous for its duck, but one by one the duck farms are closing.
    A very elegant upgrade to a rustic dish, Susan!

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  11. You really dove right in with this dish Susan. I am totally impressed. Great job and beautiful pictures. I am so glad that we can share the pleasure of this amazing cookbook. Still haven't received my print, though. But I did want to tell you that I won another copy of her cookbook and a set of Staub cookware on the Food 52 website. So happy. Keep posting recipes from her book. You are a pro.

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  12. Wow! This looks like a very romantic winter meal. I love that candle with the bittersweet. The cookbook sounds like great reading.

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  13. I am so impressed Susan,your pictures are so beautiful ! A perfect dish for next feasts ! Have a nice weekend, a warm hug

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  14. OMG Susan, this is such a pretty and tasty dish...I love everything about this...such a comfort dish!
    Enjoy your weekend :)

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  15. Beautiful dish! Nice to cross one of that foodie bucket list. I need to revisit mine. Happy Thanksgiving to you and yours!

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  16. Oh, your lovely photos and descriptions are making me hungry. Great post, thank you so much for sharing!

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  17. Sue, we never made duck simply because it was not a common dish growing up. But this recipe looks amazing and since we ( ME-Anna) now living in the South, duck is a very common dish here and therefore, will definitely try this recipe. Also, I took a peek into Mini's blog and got lost reading it for 2 hours, and forgot to come back to you to comment. She is a beautiful girl and love her writing. Thanks for introducing her to us.

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  18. Beautiful parmentier Susan and I love what you did with the mashed potatoes on top. It looks delicious as it comes out of the oven! Happy Thanksgiving!

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  19. What a stunning presentation, Susan! I made duck confit several years ago to make a savory tart. I think the best part was using the duck fat in the process!
    As I said to Penny, I think my daughter is giving me that cookbook for Christmas! Can't wait!
    Have a wonderful Thanksgiving!

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  20. I'm a Mimi fan too! Congratulations on making duck confit! It's also on my bucket list and I have been afraid to try. Thanks! Have a blessed Thanksgiving.

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  21. Way to go, Susan! Your duck confit parmentier looks and sounds marvelous. I have to check out the cookbook, it has to be great also. Happy Thanksgiving!

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  22. This looks so beautiful, Susan and elevates 'Shepard's pie" to a gourmet level! I like duck and would love to make this if I can find duck here in Whole Foods. I also have to look for this cookbook

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  23. Beautiful dish! I love duck confit and love the layer of potatoes ..such a satisfying one dish meal..green beans look scrumptious too ;)

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  24. My husband would marry me all over again if I made this for him --- it looks exquisite!

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  25. I know my first attempt at confit made me terribly proud. Beautiful recipe for the holidays and your presentation is divine.

    Have a lovely Thanksgiving.

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  26. I lovd this Susan! Look delicious!!
    Have a happy thznksgiving Susan:)

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  27. I haven't had duck in years, but I'd never let this beauty of a dish pass by. What beautiful golden edges on top to show off the piped mashed potatoes. Well done!!!

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  28. My daughter and SIL would be over the moon if I made this for them. Your presentation is beautiful, Susan, and you have inspired me to try making confit. Duck fat must be available locally and I'll just have to search it out.

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  29. What a beautiful pie. Yes, I think I would pick chicken, a nice alternative. I love, love, love cookbooks and this sounds like a wonderful one. Isn't it fun to cross things off your bucket list of cooking? Hope you had a wonderful Thanksgiving. Shocking - it is three weeks until Christmas! Oh my!!!

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  30. I've been trouble with my comments going through so I thought I'd stop by and try again. You really did a fantastic job with your duck parmentier…a beautiful dish.

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  31. Stunning presentation. That rose is perfect!!

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