Duck Confit Parmentier
Adapted from A Kitchen in France by Mimi Thorisson
~from Savoring Time in the Kitchen
Serves 4
For the Duck Layer:
4-5 duck confit legs, either store-bought or homemade (other dark meat poultry may be substituted, if desired)
1 onion, thinly sliced
2 shallots, thinly sliced
2 garlic cloves, minced
2 tablespoons butter
1/4 cup finely chopped fresh parsley
3/4 cup dry red wine
For the mashed potato layer:
2-1/2 to 3 pounds russet potatoes, peeled and cut into quarters
4 tablespoons unsalted butter, at room temperature
1/2 cup sour cream (or creme fraiche)
1/2 cup freshly grated Parmesan cheese
Fine sea salt and freshly ground black pepper, to taste
To make the duck layer, remove the skin and bones from the duck legs and shred into small pieces.
In a large saute pan, over medium heat, melt the butter and saute the onion and shallots until light gold and tender, about 5-7 minutes. Add the minced garlic and saute for another 30 seconds. Add the shredded duck meat and parsley and saute for another 2 minutes. Pour in the red wine and simmer to reduce slightly. About 5 more minutes. Transfer the mixture to a baking dish or oven proof skillet so that the duck layer takes up about 1/3 of the height of the dish or pan. Set aside.
To make the mashed potato layer, place the peeled potatoes in a pot. Cover with salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain the potatoes and either pass throw a potato ricer back into the pot or use a regular potato masher. I prefer using a potato ricer for a smoother texture. Add the butter, sour cream or creme fraiche and grated Parmesan cheese and mash until blended. If too stiff, add milk, a little at a time to make spreading easier.
Top the duck mixture with the mashed potatoes and flatten the potatoes with a fork to make an even layer. I used a piping bag fitted with large star tip to pipe the mashed potatoes over the duck.
Bake in a preheated 375 degree oven until the potatoes are golden brown, about 25 minutes or so.