{"id":18925,"date":"2025-12-20T17:31:02","date_gmt":"2025-12-20T22:31:02","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/parmentier-de-canard\/"},"modified":"2026-09-23T12:59:24","modified_gmt":"2026-09-23T16:59:24","slug":"duck-parmentier","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/duck-parmentier\/","title":{"rendered":"Duck parmentier"},"content":{"rendered":"

\ud83e\udd86 A p\u00e2t\u00e9 chinois that took a turn<\/strong><\/h3>\n

I have always been obsessed with duck confit. I have always loved a good p\u00e2t\u00e9 chinois. At some point I figured I would just make both at once, and that thing has a name: duck parmentier.<\/p>\n

It is easy. The duck lands in your pan already cooked, the mash happens while that goes on, and assembly takes five minutes. Serve it to friends on a winter night and watch what happens. A holiday dinner, a long evening, or the dish you pull out when you want to impress a date.<\/p>\n

\ud83e\udd54 The mash is half the dish<\/strong><\/h3>\n

Potatoes and celeriac. The celeriac is not there to sound fancy. It is there for taste, a peppery, faintly earthy edge that keeps the mash from tasting like a school cafeteria, and it is there for texture: it holds better than potato, so the mash stands up under the cheese instead of collapsing.<\/p>\n

You want a ricer. By hand is fine, you will get there, but it is not the same thing. And no fork furrows on top before it goes in the oven.<\/p>\n

\ud83c\udf7a What keeps the duck from drying out<\/strong><\/h3>\n

Three things, and it takes all three: the confit fat still caught in the meat, the dark beer you pour over it, and the vegetables letting go of their water in the pan.<\/p>\n

Drop one and it dries. The dark beer brings caramelized notes that stock will never give you. I wrote it down as optional in the original recipe and that was a mistake.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83e\udd86 A p\u00e2t\u00e9 chinois that took a turn I have always been obsessed with duck confit. I have always loved a good p\u00e2t\u00e9 chinois. At some point I figured I would just make both at once, and that thing has a name: duck parmentier. It is easy. The duck lands …<\/p>\n","protected":false},"featured_media":18923,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"duck parmentier","_yoast_wpseo_title":"Duck parmentier recipe with duck confit","_yoast_wpseo_metadesc":"Duck parmentier: shredded duck confit with dark beer under a potato and celeriac mash, finished with raclette melted under the 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