Duck Confit Parmentier

Total Time: 45 minutes

Preparation: 20 minutes

Cooking: 25 minutes


  • 4 duck confit legs
  • 2 onions
  • 2 shallots
  • 10 potatoes (bintje)
  • 2 tablespoons Pretexte culinary liquid
  • Milk
  • Water
  • 1 pinch of nutmeg
  • Salt
  • Pepper


  1. Wash and peel the potatoes and cook them in a large pot of salted water.
  2. Warm the duck confit legs in a water bath to remove them from the fat.
  3. Save one tablespoon of duck fat.
  4. Roughly chop the duck confit legs (do not blend!).
  5. Slice the shallots and onions thinly.
  6. In a large frying pan or sauté pan, sauté the sliced onions and shallots in one tablespoon of duck fat over low heat until golden brown.
  7. When the onion and shallot mixture is nicely golden, add the chopped duck confit and increase the heat, stirring vigorously, for 5 minutes. The duck confit should be lightly browned on the surface but remain tender. Set aside.
  8. Mash the potatoes with a fork (please, no potato masher!) and make a smooth puree by adding 50% water and 50% milk.
  9. Season with salt, pepper, a pinch of nutmeg, and the Pretexte culinary liquid.
  10. Preheat the oven to 200°C (thermostat 6-7).
  11. In a sufficiently tall dish, spread half of the duck confit mixture.
  12. Mix the remaining half with an equal amount of mashed potatoes and spread this second layer over the first. Finish with a third layer of mashed potatoes.
  13. Score the top of the mashed potatoes with the back of a fork.
  14. Bake in a hot oven (200°C) for 25 minutes. You can also finish the cooking for 3 minutes under the broiler to obtain a nice gratiné.
  15. Serve with a salad (such as lamb’s lettuce) and a light Cahors wine: this dish may not look fancy, but your guests will be pleasantly surprised!