Duck Parmentier

Name: Duck Parmentier
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: Québécoise
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

Preparation 25 min
Cooking 1 h
Servings 4
Freezing Absolutely

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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

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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.