Duck Parmentier
- Preparation 25 min
- Cooking 1 h
- Servings 4
- Freezing Absolutely
Ads
🦆 Duck Parmentier That Hits Hard
This duck parmentier is comfort food done right. Creamy mashed potatoes and celeriac, rich shredded duck confit, a splash of dark beer, and melted raclette on top. It’s the kind of dish that feels classic and comforting, but still has attitude. Perfect for weekend cooking, holiday dinners, or when you want something cozy that can absolutely be made ahead without stress.
This is also a great recipe for entertaining. Everything can be prepped in advance, assembled quickly, and finished under the broiler just before serving. Simple technique, big payoff, and flavors that feel rooted in tradition while still being incredibly satisfying.
If you’re looking for a dish that delivers warmth, depth, and pure comfort in every bite, this duck parmentier checks every box.
Ads
Ads
✅ Make it ahead
This parmentier can be fully assembled in advance, refrigerated, and finished under the broiler just before serving.
✅ Extra creamy mash
Warm the cream before adding it to the potatoes for a smoother, silkier texture.
✅ Beer is optional
The beer adds depth, but the dish is just as delicious without it if you prefer.
✅ Cheese swap
Raclette is ideal, but any good melting cheese will work in a pinch.
Ingredients
- 2 large yellow-flesh potatoes, peeled and diced
- 1 large celeriac, peeled and diced
- 3 tbsp butter
- ¼ cup (60 ml) warm 15% cream
- 1 c. à thé olive oil
- 3 celery stalks, sliced
- 1 leek white, sliced
- 2 garlic cloves, finely chopped
- 1 tbsp fresh thyme leaves
- 4 cooked duck confit legs, deboned and shredded, about 1¼ lb (560 g) total
- ¼ cup (60 ml) Raftman beer from Unibroue or another dark beer, optional
- 3½ oz (100 g) raclette cheese, thinly sliced
Ads
Preparation
- Bring a large pot of salted water to a boil. Add the potatoes and celeriac and cook for 35 to 40 minutes, until very tender. Drain well and return to the pot over medium heat.
- Mash the potatoes and celeriac until smooth. Add the butter and continue mashing while it melts. Stir in the warm cream, season with salt and pepper, adjust if needed, and set aside.
- In another saucepan over medium heat, heat the olive oil. Add the celery, leek, and garlic and sauté for 3 to 4 minutes, stirring regularly. Add the thyme and cook for 1 minute.
- Add the duck and beer if using, season with salt and pepper, and cook for 2 to 3 minutes, stirring to warm everything through and reduce the beer slightly. Remove from heat.
- Preheat the oven to broil.
- Divide the duck mixture between 4 oven-safe ramekins. Top generously with the potato and celeriac mash. Add 1 or 2 slices of raclette on top of each portion. Broil until the cheese is melted and nicely browned. Let rest a few minutes before serving.
No. It is optional. The beer adds a slight bitterness and extra complexity, but the dish will be just as delicious without it. It can also be replaced with a small amount of chicken stock.
Yes, absolutely. The parmentier can easily be prepared in advance. Assemble the ramekins, cover them, and store in the refrigerator for up to 24 hours. Simply place them in the oven to reheat and gratin just before serving.
A simple green salad with a bright, acidic vinaigrette is perfect to balance the richness of the dish. Roasted green vegetables or crisp green beans also work very well.
Ads
Ads
Ads
Ads
Ads