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Duck Confit Parmentier
Preparation
45 minutes
Cooking
10 minutes
Portions
4 servings
Discover a duck confit version of the French classic. With a sweet potato puree flavored with rosemary and caramelized onions done with the Starfrit Electric Rotato Express, this all becomes child's play. And don't forget your The Rock Chef Knife as it will become your go-to cutting tool in the kitchen. Serve the duck with a refreshing mixed green salad and honey dressing, and Port reduction.
Ingredients
For the parmentier
- 2 Confit duck leg
- 2 Sweet potatoes
- 1 sprig Rosemary
- 4 sprigs Thyme
- 1 Red onion
- 2 tbsp Duck fat
- 1/2 cup Japanese breadcrumbs (Panko)
For the reduction
- 3 tbsp Port wine
- 4 tbsp Veal demi-glace
For the salad
- 4 handfuls Arugula salad
- 1 tbsp White balsamic vinegar
- 3 tbsp Olive oil
- 1 tsp Honey
Preparation
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 with the Rock Chef knife.
- 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.
