Duck parmentier
Shredded confit duck leg and caramelised onions. Topped with mashed potato and baked in the oven. Like a duck cottage pie.
Confit duck leg (4 legs)
4 Duck legs
50g Salt (Maldon – garlic)
3 Garlic cloves
5g Thyme
1kg Duck fat
Lay duck legs in large tray and season with all ingredients. Leave to cure for 6 hours.
Heat up the duck fat and add the duck legs. Cook at 140C for 2hours and 45minutes. Leave legs to rest in the fat before prepping.
Remove the skin and shred the meat.
Duck parmentier (4 portions)
4 Duck legs (from above or shop bought)
50g Duck fat
2 Onions
4 Garlic (cloves)
100ml Chicken stock (brown)
3g Thyme (picked)
10g Parsley (chopped)
Salt + pepper
3 Potatoes
75g Butter
30ml Milk (whole)
1 Egg yolk
Salt
Sweat the onions in the duck fat for 5-10 minutes and then add the chopped garlic and cook for another 5 minutes.
Add the shredded duck meat, chicken stock, herbs and seasoning and place in a roasting dish.
Bake the potatoes at 180C for one hour. Scoop out the cooked flesh and put through a sieve or ricer. Add the butter + milk + egg yolk and mix well, check seasoning.
Put the potato on top of the duck mix and bake at 220C for 20 minutes or until the top is golden brown and crisp.
