Parmentier riche de canard
Rich duck parmentier
Ingrédients
- 8 Sarrade Confit Duck Legs
- 150 g shallots
- 80 g brown duck gravy
- 1.5 kg Annabelle potatoes
- 150 g butter
- 1/2 liter liter milk
- 8 frozen Sarrade 40/60g Foie Gras Escalopes
- 8 g confit duck wings
- Duck fat
- Coarse salt
- Freshly ground white pepper
- Nutmeg
- 8 sprigs of fresh rosemary for decoration
Instructions
- Prepare 8 jars (eg. foie gras conserve jars) for presentation.
- Cook the confit duck legs so that you can tear away the meat and remove the skin and bones.
- Prepare a fairly firm potato purée to your taste.
- Sweat the chopped shallots in the duck fat, moisten with the duck gravy and cook on a gentle heat for 10 minutes.
- Loosen the flesh of the confits with the juice and shallots.
- In a glass jar (eg. a foie gras conserve jar)*, dress the pulled duck meat, place the foie gras escalope in the center of the circle, cover in purée and place a grilled wing and a sprig of rosemary on the top.
- Grill lightly under the salamander and finish with a cordon of gravy.*If you don't have any glass jars you can use stainless steel circles with a diameter of 100 or 110 mm and a height of 40 or 50 mm.