French Market Recipe 2026 19
Parmentier au Confit de Canard
Cottage pie with Confit of duck
Ingredients for 4
- 1 tin Duck Confit from the French Market shop
- 2 large onions
- 8 medium or 4 large potatoes
- +/- 50ml Milk
- Pinch of nutmeg
- 100gr grated Comte, Gruyere or Appenzeller
- Salt and fresh ground pepper to taste
Directions:
- Take out confit duck from fat, retain the duck fat
- Remove the duck meat and skin from the bones, discard the bones
- Chop the meat and skin into bite sized pieces
- Peel the potatoes and boil them
- Mash potatoes with some milk and a spoonful or so of the duck fat, until creamy
- Add a pinch of ground nutmeg, salt, and pepper to taste
- Peel onion and slice finely
- Fry onion gently in a spoonful of duck fat until soft and slightly golden
- Add the chopped duck meat and skin and heat for 5 minutes until skin starts to crisp
- Preheat oven to 200C
- Layer the base of a casserole dish with the duck and onion mix
- Cover the duck mix with the mashed potato, spreading across the top of the dish to cover the duck, using the tines of a fork to make patterns
- Grate the cheese and sprinkle over the top of the mashed potato
- Bake for 20 minutes
- Turn on the grill to quickly brown the cheese
- Remove from grill and keep warm until serving.
Serve hot with some freshly cooked vegetables such as carrots and peas, accompanied by a glass of La Petite Sirene Cabernet Sauvignon Merlot blend made by the technical team from Chateau Giscours from wines of the Bordeaux region available from our French Market shop, or order online at www.Frenchmarket.co.za.
Bon Appétit