This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
120 K 3.9/5 (17 reviews)
55 min.
Easy
5.20 €
4 people
4 IngredientsLast modified on: January 27th 2013
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.
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
Stage 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.
Stage 2 - ⌛ 5 min.
Add a layer of duck.
Stage 3 - ⌛ 5 min.
You can add a few small pieces of foie gras if you wish.
Stage 4 - ⌛ 8 min.
Cover with a second layer of potato purée.
Stage 5 - ⌛ 5 min.
Scatter grated cheese over the top and cook in the oven for about 20 minutes...
Stage 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 370 RDI=140 % | 1,500 RDI=140 % | 1,380 RDI=210 % | 17,970 RDI=900 % | 75,240 RDI: 900 % |
| Per 100 g | 30 RDI=10 % | 120 RDI=10 % | 110 RDI=20 % | 1,380 RDI=70 % | 5,790 RDI: 70 % |
| Per person | 90 RDI=40 % | 370 RDI=40 % | 350 RDI=50 % | 4,490 RDI=230 % | 18,810 RDI: 230 % |
How much will it cost?
- For 4 people : 5.20 €
- Per person : 1.30 €
Change currency:
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: Spinach parmentier, Oxtail Parmentier, Welsh-style potato purée, Hachis parmentier, Upside-down Parmentier, ... See them all 15
Chicken
Like these other recipes: Chicken and mushroom brik rolls, Sautéed chicken with leeks, Chicken and mushroom pie, Chicken with spinach in a cream sauce , Tandoori-flavoured chicken with leeks, ... See them all 6
Grated cheese
Like these other recipes: Hachis parmentier, Cheese tart, Stuffed tomatoes and courgettes, Ham "friand" pie, Potato and two ham gratin, ... See them all 75
Other recipes you may also like
"Buttonhole" quail eggs
This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course. June 26th 2011193 K5 60 min.
Endives "bonne femme"
A one-pot endive dish with potatoes, onion and bacon. [Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!). May 12th 2013130 K4.3 1 hour 25 min.
Hamburger buns
This recipe shows you how to make hamburger buns that are almost brioche style without being sweet. April 11th 2020192 K4 3 hours 60 min.
Home-made potato crisps
Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe. March 19th 2014121 K3.9 30 min.
Pan-fried chicken breast on mozzarella
Chicken breasts pan-fried with sage leaves, topped with thinly sliced mozzarella and preserved tomatoes, then served turned over on a bed of the "toppings". December 30th 201984 K4.1 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: 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.