Duck Parmentier Casserole
Main Dishes • French
Description
Once upon a time, a duck found its way to the festive table. From the legs, confit was made, the breast became a salad, and perhaps the whole bird was perfectly roasted in the oven. Whatever the fate of the bird, something certainly remained — a carcass with leftover meat. Here’s a smart way to utilize it. Parmentier was invented by the French, who, as we know, wouldn’t let even a crumb go to waste at the table. To extract the most delicious flavors from the duck meat and bones, sweet and sour apples, vegetables, and red wine are added during braising. The duck filling is then enveloped in a layer of mashed potatoes. However, if you have leftover baked or boiled potatoes from the night before, they will work perfectly for the Parmentier as well.
Ingredients
- Roast duck 15 oz
- Duck Fat 2 spoons
- Onion 1 head
- Carrot 1 piece
- Apple 1 piece
- Thyme 1 sprig
- Milk 5 fl oz
- Grated Pecorino Pepato Cheese 5 oz
- Red Grape Juice 0 fl oz
- Potato 30 oz
- Salt to taste
- Ground Black Pepper to taste
- Nutmeg to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Peel the potatoes, cut them into large pieces, and boil until tender.
Step 3
Carefully remove the duck meat from the bones and chop it finely.
Step 4
Peel the carrots and onions, then chop them into small cubes.
Step 5
Peel the apples, remove the seeds, and cut them into slightly larger cubes.
Step 6
Heat duck fat in a skillet (reserve some for greasing the molds), add thyme, and sauté the onion and carrot until soft and golden.
Step 7
Add the apples and sauté for another 2 minutes.
Step 8
Add the duck meat, pour in the wine, stir, allow the duck to heat through and the wine to evaporate while keeping the skillet over heat for another 5 minutes. Remove the thyme from the skillet.
Step 9
Mash the potatoes into a puree, add warmed milk, nutmeg, season with salt and pepper, and mix well.
Step 10
Grease individual baking dishes with duck fat, add a layer of purée, then a layer of stew, followed by another layer of purée.
Step 11
Sprinkle the casserole with grated cheese and place it in the preheated oven at 430°F to let the cheese brown for 10–15 minutes.
Step 12
Serve the casserole hot.
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