Duck Confit Parmentier with Olive Oil Mash

Ingredients

• 4 pieces Duck confit legs
• 2 pounds Yukon Gold potatoes
• 0.5 cup Extra virgin olive oil
• 3 whole Shallots, finely minced
• 4 whole Garlic cloves, smashed
• 3 whole Fresh thyme sprigs
• 0.5 cup Dry red wine
• 2 tablespoons Duck fat (reserved from confit)
• 0.25 cup Breadcrumbs(optional)
• 0.5 cup Chicken stock

Instructions

1. 1

   Peel and cube the potatoes, then boil them in salted water with the smashed garlic cloves until tender, about 15-20 minutes.

2. 2

   While potatoes cook, remove the skin from the duck confit legs and shred the meat into bite-sized pieces, discarding the bones.

3. 3

   In a large skillet, heat the duck fat over medium heat and sauté the minced shallots and thyme until soft and translucent.

4. 4

   Add the shredded duck meat to the skillet, pour in the red wine and chicken stock, and simmer until the liquid has reduced by half.

5. 5

   Drain the potatoes and garlic, then pass them through a potato ricer or food mill into a warm bowl for a silky texture.

6. 6

   Slowly whisk the olive oil into the warm potatoes until fully emulsified and smooth, seasoning generously with salt and pepper.

7. 7

   Spread the duck mixture into the bottom of a baking dish, then top with an even layer of the olive oil mash and a sprinkle of breadcrumbs.

8. 8

   Bake at 400°F (200°C) for 20 minutes until the top is golden brown and the edges are bubbling.