A well known French recipe named after the famous Antoine Parmentier who brought the potato to France and persevered it's cultivation in France. The recipe is usually made with minced beef, known as "hachis Parmentier", but the recipe has evolved and modernised with a range of ingredients from sweet potatoes to fish. Today, I'm making a version with duck fillets, known as magret de canard. Most of the recipes using duck in Parmentier are made with "confit de canard" My recipe is adapted from a few recipes, it's easy to make and serves 4.
Ingredients:
- 1 kg potatoes (for purée)
- 3 to 4 duck fillets
- 4 cloves of garlic
- 2T tomato concentrate
- 1/2 bouquet of chives
- 100g of grated comté cheese (can be replaced with cheddar or emmental)
- Breadcrumbs for the topping
- Freshly ground black pepper
Method:
Wash and cut the potatoes into small pieces and boil until soft (you can add some bouillon for a little twist).
While the potatoes are cooking, prepare the duck fillets. Remove the fat and skin and place in a pan to melt on medium heat, turning as needed. While the fat is melting, with a sharp knife cut the duck fillets into small cubes or mince with a food processor.
In a bowl, mix the fillets with the minced garlic, the tomato paste, the finely chopped chives and the melted fat.
Preheat the oven to 170°C
To assemble:
Mash the potatoes with a little milk and fresh cream. Add the pepper. Set aside.
Place the meat mixture in individual ramekins and cover with the purée.
Sprinkle with the grated cheese and some breadcrumbs.
Place in the hot oven and allow to slowly bake for 40 minutes.
Enjoy! 😋
