Duck Confit Parmentier with Olive Oil Mash
A French shepherd's pie variation using rich duck meat topped with silky olive oil and garlic mashed potatoes.
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Ingredients
- 4 pieces Duck confit legs
- 2 pounds Yukon Gold potatoes
- 1/2 cup Extra virgin olive oil
- 3 whole Shallots, finely minced
- 4 whole Garlic cloves, smashed
- 3 whole Fresh thyme sprigs
- 1/2 cup Dry red wine
- 2 tablespoons Duck fat (reserved from confit)
- 1/4 cup Breadcrumbs(optional)
- 1/2 cup Chicken stock
Instructions
- 1
Peel and cube the potatoes, then boil them in salted water with the smashed garlic cloves until tender, about 15-20 minutes.
- 2
While potatoes cook, remove the skin from the duck confit legs and shred the meat into bite-sized pieces, discarding the bones.
- 3
In a large skillet, heat the duck fat over medium heat and sauté the minced shallots and thyme until soft and translucent.
- 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
Drain the potatoes and garlic, then pass them through a potato ricer or food mill into a warm bowl for a silky texture.
- 6
Slowly whisk the olive oil into the warm potatoes until fully emulsified and smooth, seasoning generously with salt and pepper.
- 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
Bake at 400°F (200°C) for 20 minutes until the top is golden brown and the edges are bubbling.
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