Rich Duck Parmentier

Recipe created by Philippe Garret, for Sarrade
Difficulty :
Preparation :
35 minutes
Baking :
20 minutes
Type of recipe :
Main course

INGREDIENTS for 8 people
800 gr of shredded duck
1.5 kg of Annabelle potatoes
150 g of butter
1/2 litre of milk&
8 frozen Sarrade foie gras escalopes 40/60 g
8 candied duck skewers
150 g shallots
200 g brown duck jus
15 gr of duck fat
Salt
Ground pepper
Nutmeg
8 sprigs of fresh rosemary for decoration

METHOD

Wash the potatoes and cook them in their skins

Peel them hot

Prepare a fairly firm mashed potato, with cold butter and warm milk

Chop and sweat the shallots in the duck fat, wet with 100 gr of duck jus and cook gently for 10 minutes.

Pour this mixture over the hot shredded duck.  Mix gently

Fry the escalopes and roast the legs

Arrange at the bottom of an individual jar: the reworked shredded duck, then the escalopes

Cover with mashed potatoes, topped with a duck leg

Broil lightly under the salamander grill and finish off with a drop of the remaining jus

Decorate with a sprig of rosemary and serve

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Enjoy your meal