Duck Parmentier
A recipe from
cooking-ez.com102K3.9 January 27th 2013
For 4 people, you will need:
Times:
Preparation | Cooking | Start to finish |
---|
31 min. | 20 min. | 51 min. |
Step by step recipe
1 | Preheat the oven to 430°F (220°C).
Spread a layer of potato purée in the bottom of each ramekin. | ![Duck Parmentier : etape 25 Duck Parmentier : etape 25](/images/recettes/divers/gratins/509-1.webp) |
2 | Add a layer of duck. | ![Duck Parmentier : etape 25 Duck Parmentier : etape 25](/images/recettes/divers/gratins/509-2.webp) |
3 | You can add a few small pieces of foie gras if you wish. | ![Duck Parmentier : etape 25 Duck Parmentier : etape 25](/images/recettes/divers/gratins/509-3.webp) |
4 | Cover with a second layer of potato purée. | ![Duck Parmentier : etape 25 Duck Parmentier : etape 25](/images/recettes/divers/gratins/509-4.webp) |
5 | Scatter grated cheese over the top and cook in the oven for about 20 minutes... | ![Duck Parmentier : etape 25 Duck Parmentier : etape 25](/images/recettes/divers/gratins/509-5.webp) |
6 | ...until the top is nicely browned. | ![Duck Parmentier : etape 25 Duck Parmentier : etape 25](/images/recettes/divers/gratins/509-0.webp) |
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.
July 22th 2024.
![qrcode](/images/qrcodes-recettes/en/509.png)