Duck parmentier

  • Preparation 25 min
  • Refrigeration 3 to 4 days
  • Cooking 1 h
  • Servings 4
  • Freezing Absolutely

Ads

Ingredients

  • 2 large yellow-flesh potatoes, peeled and diced
  • 1 large celeriac, peeled and diced
  • 3 tbsp (45 ml) butter
  • ¼ cup (60 ml) warm 15% cream
  • 1 tsp (5 ml) olive oil
  • 3 celery stalks, sliced
  • 1 leek white, sliced
  • 2 garlic cloves, finely chopped
  • 1 tbsp (15 ml) fresh thyme leaves
  • 4 cooked duck confit legs, deboned and shredded, about 1¼ lb (560 g) total
  • ¼ cup (60 ml) dark beer
  • 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 with a ricer 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 the dark beer, season with salt and pepper, and cook for 2 to 3 minutes, stirring to warm everything through and reduce the beer. Remove from heat.
  • Preheat the oven to broil, rack in the middle.
  • Divide the duck mixture between 4 small oven-safe cast iron dishes. Top generously with the potato and celeriac mash, without dragging a fork across it. 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.