Here is the delicious recipe for Duck Parmentier minced meat with leek, for a real culinary pleasure.
Ingredients for 4 people :
Also to be read: Health benefits and virtues of potatoes
– Peel, wash and quarter the potatoes (according to their size). Cook them in boiling salted water with coarse salt until tender. Drain them and puree them using a vegetable mill. Add the previously heated milk, 20 g butter and nutmeg, mix and season.
– Wash the leek, cut it into small pieces and fry for 5 minutes in 20 g butter (it should remain crunchy).
– Peel, wash and chop the shallots.
– Wash, remove the leaves and chop the parsley.
– Bone the duck legs and shred the meat.
– In a frying pan, melt 20 g of butter, sauté the shallots, add the parsley and the shredded duck meat, cook for about 5 minutes.
Preheat the oven to 180°C (th.6).
– Butter a casserole dish. Put a first layer of mashed potatoes, a layer of leek, the frayed duck. Repeat the operation until all the ingredients are used up (finish with the purée). Sprinkle with breadcrumbs and patches of butter.
– Put in the oven for 15 to 20 minutes. Increase the heat of the oven 3 to 4 minutes before the end of the cooking time in order to gratinate the surface of the mince.
B.A.BA DU CHEF
– The milk brings softness to the purée and relaxes it to give it a smooth texture.
On the cellar side, wine and duck pie with leeks
This luxury Parmentier, all round and melting, with the crispness of the crust of breadcrumbs, is at this beginning of winter an evocation of the cassoulets to come. On this type of tender, mellow, smooth dish, one looks for wines that bring relief, therefore generally tannic, especially as the texture of the dish softens the tannins.
One obviously thinks of wines from the traditional regions of the fat duck: a Madiran, a Cahors or a Bergerac bus in their early youth will have the structure and freshness sought, as well as a peripheral appellation of Bordeaux (Côtes de Castillon, Ste Foy, Côtes de Bourg…) from a recent vintage. One can also look for a less contrasted alliance: the spicy notes and the warmer character of a Fitou or a Corbières will then naturally find their place.
Words from the kitchen
Ciseler cut into small dice.
Suer : to eliminate the water of vegetation of a vegetable by heating it gently without colouring it in a fatty substance in order to concentrate the flavours.
Recipe: T. Bryone, Photo: C. Herlédan