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Recipe : ** Parmentier With Duck, Foie Gras And Truffles

Parmentier With Duck, Foie Gras And Truffles
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    55 min
  • Ready in
    1 h 15
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
This recipe has a real advantage : you can prepare it the day before the service and heat it again during 10 minutes in the oven at 230°C just before serving the meal.
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Vegetable recipes
Tags:
duck, duck, foie, foie gras, foie gras, meal, liver, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • coarse salt
  • black pepper
  • pinch of nutmeg
  • 8 duck legs confit (remove skin and bones)
  • 2 finely chopped shallots
  • table salt and freshly ground black pepper
  • a little thyme flower
  • 1.2 kg peeled potatoes
  • 100 g butter
  • 30 g of fresh or canned black truffles
  • 300 g cooked foie gras
  • 80 g breadcrumbs blended with 40 cepe mushroom (or other mushroom) powder
  • 200 ml milk
  • 250 ml veal stock
  • 100 ml red port

  • Recipe preparation steps

  • 1
    Pre-heat the oven at 200°C.
  • 2
    Put the potatoes cut in the eight in a sauce pan, add coarse salt (8 grams per liter of water), cover with water, put a lid on the pan and cook the potatoes.
  • 3
    While potatoes are cooking, prepare the stuffing : in a casserole dish that can bear the heat of the oven, make some duck fat (get it from around the confit) melting on the hob, then add the shallots, let them sweat a little, then add the veal stock, the Port and the flesh of the duck legs confit a little creamed-kneaded, add a little salt, some ground black pepper and thyme.
  • 4
    Make it boiling and when boiling, transfer the covered casserole dish immediately into the oven during 25 minutes.
  • 5
    This should be approximately the time necessary for cooking the potatoes. Drain them and mash them while they are very hot in order to get a finely mashed purée.
  • 6
    Make the milk boiling.
  • 7
    Heat again the potatoe purée on a warm hob and stir it with a wooden spatula in order to dry it during 2 to 3 minutes, then add the butter in small cubes, then the boiling and seasoned milk so that you get the right consistency. Fine tune the seasoning, then add, out of the hob, the truffle cut in thin sticks ('julienne' cut) and keep it aside.
  • 8
    Take the stuffing out of the oven and stir it well until you get the consistency of hot potted meat. Still away from the heat, mix the foie gras cut in big cubes with the wooden spatula.
  • 9
    You now have the following alternative : either you serve your 'parmentier' in individual portions and if so use small clay dishes, or you use a large dish that can bear the heat of the oven. Anyway, put a first layer of potatoe purée, then one of duck and a final one of purée. Make a drawer on the last layer.
  • 10
    Put breadcrums blended with mushroom powder on the top of the parmentier at the last moment and make it brown ('gratin').
  • Ready !