Duck Confit Parmentier

Preheat your oven to 400°F

Setting Up

• Shred the duck confit legs.
• Peel the sweet potatoes with the Rotato Express by Starfrit and dice them.
• Cut the red onion finely.
• Chop the thyme.

Preparation of the sweet potato purée

• In a big pot, put the sweet potatoes, add the branch of rosemary. Cover with cold water and bring to a boil.
• Reduce the heat and let simmer for 20 minutes until tender.
• Strain the potatoes, remove the rosemary sprigs and transfer the sweet potatoes in a food processor.
• Turn them into a firm mash, using a little bit of cooking liquid or butter to adjust the texture.
• Finish with the caramelized onions

For the reduction

• In a sauce pan, reduce the Port wine until you get a syrup texture.
• Add the veal stock and let it cook for 10 minutes, to get a nice consistency.

For the salad

• In a bowl, mix the oil, the vinegar, the honey with salt and pepper.
• Pour the vinaigrette on the salad and mix it.

Assembly

• Transfer the metal ring on your plate with a spatula and remove it.
• Serve your parmentier with the seasoned mixed green and finish with the sauce.

Preparation of the duck confit

• In a large pan, put the duck fat, the duck confit and cook for 2 minutes on medium heat.
• Deglaze with the red wine and add the thyme. Let it reduce until dry.
• On a baking sheet, place a metal ring.
• First, put a layer of duck mixture and cover with some sweet potato mash.
• Sprinkle the parmentier with bread crumps.
• Put in the oven for 5-10 minutes.

Chef's tip

• You can prepare and assemble in a ring mold your duck confit parmentier one day ahead. 
• Only add on the breadcrumbs on the day of and add 30 minutes to the cooking time to reheat your parmentier through.