Duck confit parmentier
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.
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