Duck confit parmentier
Hachis Parmentier is a French dish made with mashed, baked potato, combined with diced meat, or if you will a simpler version of a shepherd’s pie. The word “hachis” means a dish in which the ingredients are chopped or minced.
This is a dish that will be normally made with leftovers, made with sausage meat, veal, chicken or beef. In this particular case I made it with some duck confit.
The confit is prepared in a process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat.
To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative.
Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 C/170 – 275 F). The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours.
Anything homemade is worth the time and effort, I know not everyone have the time or the drive and making a meal, shouldn’t take more than 30 minutes for the normal tired mom or dad after coming home from work; so that said, it is perfectly normal to buy your confit done. It’s a product that is great quality, so go ahead.
Ingredients
For the mashed potatoes
- 6 large potatoes
- 4 tablespoons of crème fraîche or 3/4 cup of buttermilk
- 4 tablespoons butter
- 2 tablespoons of grated Parmesan
For the duck confit
- 2 cloves garlic crushed
- 3 shallots thinly sliced
- handful of parsley
- 4 legs of shredded duck confit meat
- Salt and pepper
Instructions
- Cook the potatoes in boiling salted water until tender, about 20 minutes. Mash the potatoes, add butter, crème fraîche, salt and pepper. Mix well.
- Cut the shallots into thin slices, crush the garlic, in a frying pan heat the duck fat then add the shallots and garlic, cook until transparent. Add the duck meat and parsley.
- In a baking tray, spread a spoonful of potatoes on the bottom then add a thick layer of the confit then transfer the rest of the potatoes to a piping bag fitted with a star tip and pipe them on to of the duck mixture. Sprinkle with Parmesan.
- Bake in a 350 F oven until golden brown. Serve right away!
Pues les cuento que esta receta es el equivalente de la Tarta del Pastor (Sheperd’s Pie) o aquí sería algo así como un pastelón de papas relleno.
En esta ocasión el rico puré de papas está relleno de pato confitado. El pato confitado o confit (en francés confit de canard) es un plato francés hecho con la pierna o los muslos del pato.
Para preparar un confit, la carne se frota con sal y ajo, se cubre y se enfría por hasta 36 horas. El salar funciona como conservante. Antes de cocer la carne, se limpia bien toda la sal y se seca. Se pone en un recipiente lo suficientemente hondo como para contener la carne y la grasa derretida, y se mete en el horno a baja temperatura (76–135 ºC). La carne se escalfa al menos hasta que está cocida, o hasta que se vuelve tierna, desde 90 minutos hasta 10 horas.
Entonces se retiran la carne y la grasa del horno y se dejan enfriar. Luego se traslada la carne a un tarro u otro recipiente y se sumerge completamente en la grasa. Un tarro sellado de confit de pato puede conservarse en el refirgerador hasta seis meses. Para maximizar el periodo de conservación, la grasa debe cubrir la carne al menos un par de centímetros. La grasa cocinada funciona como conservante, dando además un sabor intenso. Debe señalarse que obviar la etapa de salazón reduce enormemente el periodo de conservación del confit.
Ingredients
- Para el puré de papas
- 6 papas grandes
- 4 cucharadas de crema fresca o 3/4 taza de leche
- 4 cucharadas de mantequilla
- 2 cucharadas de queso parmesano deshilachado
- Para el confit de pato
- 2 dientes de ajo machacados
- 3 cebollín o chalotas en rodajas finas
- puñado de perejil
- 4 piernas de carne confit de pato deshilachado
- Sal y pimienta
Instructions
- Cocine las papas en agua hirviendo con sal hasta que estén tiernas, unos 20 minutos. Majar las papas, añadir la mantequilla, crema, sal y pimienta. Mezclar bien.
- Corte el cebollín o las chalotas en rodajas finas, majar los ajos, en una sartén calentar la grasa de pato a continuación, añadir el cebollín y el ajo, cocine hasta que estén transparentes. Añadir la carne de pato y el perejil.
- En una bandeja de hornear, extender una cucharada del puré de papas en el fondo, luego, agregar una capa gruesa de la confit y transferir el resto de las papas a una manga pastelera equipada con una boquilla de estrella y cubra la mezcla de pato formando estrellas de puré. Espolvorear con queso parmesano .
- Hornear en un horno a 350 F hasta que las papas estén doradas . Servir de inmediato!
Espero que les guste esta receta!
Sean felices! cocinando!
4 thoughts on “Duck confit parmentier”
Ohhh lala! You happened to make one of my all time favorite dishes from culinary school. Since Le Cordon Bleu is french based, I made this dish countless times over the education process. Your version looks wonderful. I’m all for anything with duck confit. Swoon! xoxoxo
Mais oui, Ma Cherie!! I wish I could have gone to culinary school too! I really envy you!! (In a good way, of course)..I didn’t got to taste this one as my kids were waiting for me to finish the photos and they were gone on a blink of an eye! But that only tells me they were great!.. 🙂
I love the combo of baked mashed potatoes and meat (even though I am not that passionate about meat). Who doesn’t love such a hearty meal, indeed. This looks incredible, Gaila, and I absolutely love the idea of using duck confit – supposed yo be super delicate! Nicely done!
Hello Ben!! Yes, in my opinion there is nothing like duck confit, very good, you are right this is such a hearty dish! no one could say no. I loved your polenta recipe.. looks so creamy..