Parmentier of duck confit in three colors
Ingredients: Yields 4 servings
From the delicatessen:
4 legs of duck confit
From the fresh produce market:
4 sweet potatoes
From the cheesemarket:
4 tbsp. crème fraiche
From your larder:
- Wash and peel the potatoes. Cut into pieces and cook in plenty of salted water.
- Wash and peel the sweet potatoes. Cut into pieces and cook in plenty of salted water.
- Wash and peel the parsnips. Cut into pieces and cook in plenty of salted water.
- Heat the duck legs in a double boiler or over a water bath to remove them from their fat. Set aside 1 tbsp. duck fat. Cut up and roughly chop the duck legs.
- In a skillet, fry the chopped onions and scallions in 1 tbsp. of duck fat on a very low heat. Add the duck meat and turn up the heat, mixing well, for 5 minutes. Remove from the heat and set aside.
- Crush the vegetables with a fork. Mix half of the potatoes with the sweet potatoes. Turn into a creamy puree by adding a little milk and the cream. Season. Do the same with the parsnips.
- In a baking dish, spread ½ of the duck meat, place ½ of the sweet potato purée on top and then ½ of the parsnip puree. Repeat the procedure with the remainder of your preparations.
- Bake in a preheated oven at à 200°C for 25 minutes.
Tip: You can also make your vegetable purees without potatoes. This brings out the flavor of the vegetables. If your baking dish is not deep enough, spread only one layer of each preparation. You can also arrange individual portions on a plate using a cutter and place the plate in the oven.