Leeks

Duck Parmentier

Name: Duck Parmentier
Prep time: 1 h 5 min
Cook time: 45 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1,5 litres (6 cups) of peeled and diced potatoes; 2 peeled garlic cloves; 45 ml (3 tablespoons) of butter; 60 ml (1/4 cup) of 15% cream; 30 ml (2 tablespoons) of fresh chopped parsley; 15 ml (1 tablspoon) of fresh chopped chive; Ground salt and pepper; 454 gr (1 pound) of chopped veal; 1 package of 250 gr (3 cups) of sliced leeks; 2 shredded duck thighs confit; 250 ml (1 cup) of veal stock or beef broth

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Author: Les Cultures de chez nous

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Preparation 20

Baking 45

Portions 4

Freezing No

Ingredients Preparation

Ingredients

1,5 litres (6 cups) of peeled and diced potatoes
2 peeled garlic cloves
45 ml (3 tablespoons) of butter
60 ml (1/4 cup) of 15% cream
30 ml (2 tablespoons) of fresh chopped parsley
15 ml (1 tablspoon) of fresh chopped chive
Ground salt and pepper
454 gr (1 pound) of chopped veal
1 package of 250 gr (3 cups) of sliced leeks
2 shredded duck thighs confit
250 ml (1 cup) of veal stock or beef broth

Preparation

Side-by-side mode

In a casserole filled with salted boiling water, cook potatoes and garlic for about 15 minutes or until it's tender. Drain.
Add butter and cream. Reduce into puree.
Add herbs. Generously pepper. Set aside. Preheat oven at 190 ºC (375 ºF). In an oven safe pan, brown veal, leeks and duck flesh until completely cooked.
Add veal stock. Season. Simmer slowly. Remove from heat. Spread mashed potatoes over meats and leeks preparation. Oven bake 20 minutes.
Serve with green vegetables.