Chat with us, powered by LiveChat

Strøm Newsletter

Subscribe to the Strøm newsletter in order to receive our exclusive promotions, magazine articles and upcoming events.

    Note: As indicated by Statistics Canada, transgender, transsexual, and intersex Canadians should indicate the gender (male or female) with which they most associate themselves.
  • This field is for validation purposes and should be left unchanged.

Select a spa

Back to top

Duck confit parmentier

16 October 2017 by Strøm Spa Nordique


For 2 people



200 gr of duck confit, store bought

60 gr of marinated mushrooms, store bought

150 gr of garlic mashed potatoes (3 fingerling potatoes mashed with a little milk, butter and one clove of garlic)

60 gr of parmesan crumble (40 gr of grated parmesan mixed with 20 gr of flour and a little butter, put in the oven at 400 °F until the texture is crispy)



There are two possible options to serve this dish:

1- In an oven proofed ramequin put a layer of duck, mushrooms, and mashed potatoes. Sprinkle the parmesan crumble on top. Heat it up in a 350 °F preheated oven for about 20 minutes or until hot.

2- Deconstruct the parmentier and serve it on a plate. Separately heat up all the ingredients. Spread the mashed potatoes on the plate; put the duck and mushrooms into a round mold (cookie cutter style) on top of the potatoes and remove it only when serving. Garnish with the crumble.



Beets and honey spring salad

Spicy chocolate and raspberry cream