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Duck Confit Parmentier with Porcini Mushrooms and Burgundy Truffle
4
Servings
30
Preparation (min.)
35
Cooking (min.)
Ingredients
- 4 confit duck thighs
- 600 g of potatoes
- 300 g of porcini mushrooms
- 20 to 25 g of fresh Burgundy truffle
- 15 cl of whole milk
- 40 g of butter
- 2 shallots
- 1 clove of garlic
- 2 tablespoons of thick cream
- 2 tablespoons of duck fat
- 40 g of grated Parmesan or fine breadcrumbs
- A few sprigs of flat-leaf parsley
- Fleur de sel
- Freshly ground black pepper
Duck Confit Parmentier with Porcini Mushrooms and Burgundy Truffle
Indulge in this autumn-flavored parmentier, which combines the tender shredded duck confit, the woody notes of porcini mushrooms, and the elegance of Burgundy truffle. Topped with a creamy mashed potato layer and then baked to perfection, this comforting dish reveals a beautiful balance of indulgence, sweetness, and character. A warm and refined recipe, perfect for showcasing Burgundy truffle in a family-style, generous version.
Cook this recipe with Plantin products
No associated product.
Preparation
Prepare the Potatoes
Peel the potatoes, cut them into pieces, and cook them in a large pot of salted boiling water for about 20 minutes, until they are very tender.
Make the Mashed Potatoes
Drain the potatoes, then mash them with a potato masher. Add the butter, hot milk, and crème fraîche. Mix until you achieve a smooth and creamy puree. Season lightly with salt and pepper, and keep warm.
Prepare the Confit Duck
Remove the skin and bones from the confit duck legs, then shred the meat using a fork. Set aside.
Cook the Porcini Mushrooms
Slice the porcini mushrooms. Heat the duck fat in a pan, then add the chopped shallots and minced garlic. Sauté for a few minutes before adding the porcini. Cook until they are tender and slightly golden.
Mix the Filling
Add the shredded duck to the sautéed porcini. Gently mix, season with pepper, and add a bit of chopped parsley. Heat everything together for a few minutes over low heat.
Add Some Truffle
Grate or finely chop a small portion of the Burgundy truffle, then incorporate it into the duck and porcini filling. Gently mix to evenly distribute the flavors.
Assemble the Parmentier
Preheat the oven to 190 °C. Place the duck and porcini mixture in a casserole dish or ovenproof dish. Cover with the mashed potatoes, smoothing the surface.
Gratin
Sprinkle with grated Parmesan or fine breadcrumbs, then bake for 15 minutes. If needed, finish under the broiler for a few minutes to achieve a nicely golden surface.
Finalize the Plating
Once out of the oven, let the parmentier rest for 2 to 3 minutes. Slice the remaining Burgundy truffle into thin slices and arrange them on top of the hot dish. Serve immediately.
Plantin Chef’s tip(s)
Add the Burgundy truffle in two stages: a small part in the hot garnish to delicately flavor the preparation, then the rest in thin slices at the time of serving. The heat of the parmentier will naturally reveal its aromas without masking its delicacy. For an even more indulgent finish, you can place a few knobs of butter on the puree before browning the dish.
