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Duck Hachis Parmentier with Sweet Potato, Porcini Mushrooms, and Burgundy Truffle
4
Servings
30
Preparation (min.)
35
Cooking (min.)
Ingredients
- 4 confit duck thighs
- 800 g sweet potatoes
- 40 g dried porcini mushrooms
- 20 to 25 g fresh Burgundy truffle
- 20 cl heavy cream
- 40 g butter
- 1 shallot
- 1 clove of garlic
- A few sprigs of thyme
- Fleur de sel
- Pepper
Duck Hachis Parmentier with Sweet Potato, Porcini Mushrooms, and Burgundy Truffle
A generous and comforting recipe that reinterprets the traditional Hachis Parmentier in a more refined version. Confit duck is paired with a creamy sweet potato purée, while porcini mushrooms add beautiful woody notes. Thin slices of Burgundy truffle complete the dish at the time of plating. An autumnal plate, indulgent and elegant, perfect for a warm meal.
Cook this recipe with Plantin products
PEAK SEASON
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
PEAK SEASON
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
Preparation
Rehydrate the Porcini Mushrooms
Place the dried porcini mushrooms in warm water and let them rehydrate for about 30 to 45 minutes. Drain them carefully and keep some of their rehydration water after filtering.
Prepare the Sweet Potato
Peel the sweet potatoes and cut them into even pieces. Cook them in a large pot of salted water until they are very tender.
Make the Purée
Drain the sweet potatoes and mash them while still hot. Add the butter and some of the liquid cream. Mix until you achieve a smooth and creamy purée. Season lightly with salt and pepper.
Prepare the Duck
Remove the skin and bones from the confit duck legs. Shred the meat using two forks.
Prepare the Porcini Mushrooms
Peel and finely chop the shallot and garlic. Sauté the shallot in a pan with a knob of butter. Add the rehydrated porcini mushrooms and then the garlic, cooking for a few minutes. You can add a bit of filtered rehydration water to enhance the flavors.
Mix the Duck and Porcini
Add the shredded duck to the pan with the porcini mushrooms. Gently mix and let heat for a few minutes over low heat. Add a bit of thyme and adjust the seasoning.
Assemble the Parmentier
In a baking dish or using a ring mold, place a first layer of sweet potato purée. Then add a generous layer of duck with porcini. Finish with another layer of purée.
Bake
Bake in a preheated oven at 190 °C for about 15 to 20 minutes, until the top is lightly golden.
Add the Burgundy Truffle
Once out of the oven, let it rest for a few minutes. Using a truffle slicer, make thin slices of fresh Burgundy truffle and place them on the still warm Parmentier.
Serve
Serve immediately, with some additional porcini mushrooms on top if desired.
Plantin Chef’s tip(s)
Add the Burgundy truffle only after cooking, on the still warm Parmentier. The heat is enough to release its aromas without cooking it. You can also keep some nice porcini mushrooms for plating to add more depth to the dish.
