Chef Bihi Confit Duck Hachis Parmentier
This dish is not just a recipe; it is a journey through flavors and emotions, bringing warmth to any table. Let’s dive into a delightful cooking experience that combines tradition with convenience. Who can resist a hearty serving of creamy mashed potatoes layered with flavorful duck? Get ready to impress your family and friends with this culinary gem!
Recipe Information
- Servings: 4
- Total Time: 1 hour 15 minutes
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Difficulty: Medium
Ingredients
Potato Purée
- 600g of potatoes (Agria or Samba variety)
- 160g of unsalted butter
- 120g of whole milk
- Salt, to taste
- Ground nutmeg, to taste
Shredded Confit Duck
- 4 confit duck legs
- 1/2 bunch of Thai scallions or green onions
- 130g of duck or chicken stock
- Black pepper, to taste
- Salted soy sauce, to taste
- 40g of breadcrumbs
Instructions
- Peel the potatoes and wash them thoroughly.
- Cook the potatoes in a steam oven at 100°C or in salted water starting from cold.
- In a saucepan, melt the butter with the milk and add the ground nutmeg.
- Once the potatoes are cooked, mash them using either a potato ricer or a large food processor. Gradually incorporate the milk and butter mixture. Adjust the seasoning as needed.
- Open the jars of confit duck legs. Drain them (keeping a bit of the fat for later) and shred the meat into small pieces.
- Chop the shallots and the Thai scallions. Sauté them in a small amount of duck fat until softened.
- Add the shredded duck to the sautéed shallots and scallions. Pour in the stock to moisten the mixture.
- Spread the duck mixture at the bottom of a baking dish, then top it with the potato purée. Finally, sprinkle breadcrumbs on top.
- Bake in a preheated oven at 180°C for 20 to 30 minutes until golden brown.
Notes
This dish can be made in advance and stored in the refrigerator. Just reheat in the oven before serving. It also freezes well, making it perfect for meal prep!
Recipe Tips
- For an extra creamy potato purée, you can add a bit more butter and milk.
- Feel free to substitute the duck with chicken if that suits your taste better.
- Add herbs like thyme or rosemary to the duck mixture for an enhanced flavor.
Nutritional Information
Approximately 500 calories per serving.
Frequently Asked Questions
Can I use fresh duck instead of confit?
Yes, you can cook fresh duck legs by confiting them at home or roasting them until tender.
What are the best potatoes for mashing?
Agria or Samba potatoes are ideal for a creamy texture, but you can also use Yukon Gold.
Can this recipe be made ahead of time?
Absolutely! Prepare it up to the baking step, cover, and refrigerate for up to 24 hours.
What can I serve with Hachis Parmentier?
It pairs wonderfully with a simple green salad or steamed vegetables.
How long can leftovers be stored?
Leftovers can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.
