This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
Get every new recipe, step by step in pictures, by email. Free, max 2 emails a week.
Duck Parmentier
This recipe is very simple to make as everything can be prepared in advance. A layer of duck meat is sandwiched between two layers of potato purée. This is topped with grated cheese before being put in the oven.
126 K 3.9/5 (17 reviews)461493
Last modified on: October 27th 2026
For 4 people, you will need:
- 1
750 g potato purée - 2
350 g chicken - 3
200 g grated cheese - 4
100 g Foie gras (optional) - Total weight: 1,300 grams
Times for this recipe
Preparation
35 min.
Cooking
20 min.
All in all
55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around: ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Step 1 - ⌛ 8 min.
Preheat the oven to 430°F (220°C).
Spread a layer of potato purée in the bottom of each ramekin.
Spread a layer of potato purée in the bottom of each ramekin.
Step 2 - ⌛ 5 min.
Add a layer of duck.
Step 3 - ⌛ 5 min.
You can add a few small pieces of foie gras if you wish.
Step 4 - ⌛ 8 min.
Cover with a second layer of potato purée.
Step 5 - ⌛ 5 min.
Scatter grated cheese over the top and cook in the oven for about 20 minutes...
Step 6 - ⌛ 20 min.
...until the top is nicely browned.
Remarks
If you don't have duck, you can use any other poultry meat, but duck has the best flavour. The ultimate is to use duck that has been cooked long and slowly, like five hours poultry.
For the cheese, I recommend Comté or Gruyère, but this is not essential. Your favourite cheese for grating will work just fine.
For the cheese, I recommend Comté or Gruyère, but this is not essential. Your favourite cheese for grating will work just fine.
Keeping: Several days in the fridge, protected by food film.
Source: After Joel Robuchon.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 10 g RDI=16 % | 10 g RDI=4 % | 12 g RDI=17 % | 192 kcal RDI=10 % | 806 kJ RDI=10 % |
| Per person | 33 g RDI=51 % | 34 g RDI=13 % | 39 g RDI=54 % | 625 kcal RDI=31 % | 2,618 kJ RDI=31 % |
| Whole recipe | 133 g RDI=204 % | 134 g RDI=51 % | 157 g RDI=215 % | 2,502 kcal RDI=125 % | 10,473 kJ RDI=125 % |
How much will it cost?
For 4 people
5.20 €
Per person
1.30 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potato purée
You can get more informations, or check-out other recipes which use it, for example:
Grated cheese
Like these other recipes:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-11-15
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.