French Market Recipe 2024 49
Confit de Canard hachis Parmentier
Slow cooked duck legs and mash pie
Ingredients for 6 persons:
- 1 tin 4-6 cuisses de confit de canards (ducks legs) available from our French Market shop
- 4 large onions
- 1 clove garlic
- 1 kg potatoes (you can use standard potatoes or sweet potatoes)
- 200gr butter
- Pinch of Herbes de Provence
- ¼ teaspoon grated nutmeg
- Handful of breadcrumbs
Directions:
- Peel the potatoes and boil in salted water until soft
- Drain the water
- Mash the potatoes in the pot and gently heat until all moisture is removed
- Chop butter into small knobs and stir a knob into the potato one at a time
- Add the Herbes de Provence and nutmeg into the potato mash
- Preheat oven to 180C degrees.
- Peel and finely chop the onions and garlic clove
- Gently heat up the duck legs in a heavy based pan for a few minutes
- Take out the legs from the pan and remove the skin, put aside.
- Cut the meat from the bones and chop coarsely
- Lightly fry the garlic and onions in the duck fat in the pan, until golden brown
- Slice the duck skin and add to the onions and garlic, cook gently until soft
- Spoon the onion and duck skin mixture into the base of a casserole dish
- Spread the cut meat over the onions
- Spread the mashed potato over the top of the duck meat.
- Sprinkle some breadcrumbs over the top of the mashed potato
- Bake in the oven for 15 minutes
Serve hot accompanied by a fresh green salad and a glass of Charmes de Kirwan a Cabernet Sauvignon dominated, stunning wine from the Margaux region of Bordeaux. Available in our shop or order online at www.frenchmarket.co.za.
Bon Appétit