This is the David Vinas’ duck confit Parmentier recipe.
- Prep: 45 min
- Cooking: 20 min
- 5 - 6 yellow potatoes peeled
- 3 Brome Lake duck confit legs
- 5 tbsp (75 mL) butter divided
- Drizzle of truffle oil
- 2 tbsp (30 mL) milk or 35% cream
- 1 tsp (5 mL) fermented garlic flowers or roasted garlic purée
- Salt and freshly ground pepper
- 4 onions thinly sliced
- 1 oz (30 mL) fire cider or other cider
- 1 1/2 cups (375 mL) Canadian Fontina grated
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Preheat the oven to 350°F (180°C).
In a large saucepan, bring potatoes to a boil in water. Simmer for 20 min or until cooked. Meanwhile, heat duck legs in the oven for 15–20 min.
Drain potatoes. Add 3 tbsp (45 mL) butter, a drizzle of truffle oil, milk and garlic flowers. Mash with a potato masher. Season with salt and pepper. Set aside.
In a large skillet, melt remaining butter on low heat and cook onions until soft but not browned. Add cider and cook until liquid has evaporated. Season with salt and pepper.
Shred duck meat and spread over bottom of a baking dish. Top with onions, a layer of mashed potatoes and then cheese. Cook in the oven for 20 min. Turn oven to broil for the last 2–3 min of cooking to brown cheese. Serve immediately.
Cheese culture: Fontina is a wonderful melting cheese – it has all the crusty, stringy meltability of Mozzarella, but with richer flavour.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 192 mg|
|Vitamin B6:||31 %|
|Vitamin C:||39 %|