Parmentier casserole with duck

8 servings

60 minutes

Once upon a time there was a duck and it ended up on the holiday table. The legs were made into confit, the breast into a salad, and maybe the whole bird was perfectly browned in the oven. Whatever the bird's fate, something of it was definitely left over - an arkas with the remains of the meat. And here's a way to use it wisely. Parmentier was invented by the French, who, as we know, won't let even a crumb go to waste at the table. To extract all the best from the bird's meat and bones, sweet and sour apples, vegetables and red wine are added to it during stewing . And the duck filling is packed in a coat of mashed potatoes. But if you have baked or boiled potatoes left over from the night, they will also work for parmentier.

Energy value per serving

• Calories: 317.2
• Proteins: 14.4g
• Fats: 17.5g
• Carbohydrates: 24.4g

Ingredients

• Roasted duck: 400 g
• Duck fat: 2 tbsp
• Onion: 1 head
• Carrot: 1 pc
• Apple: 1 pc
• Thyme: 1 sprig
• Milk: 200 ml
• Grated Parmesan cheese: 80 g
• Red dry wine: 70 ml
• Potato: 800 g
• Salt: to taste
• Ground black pepper: to taste
• Nutmeg: to taste

Cooking steps

1. Prepare all the ingredients.

2. Peel the potatoes, cut them into large pieces, and boil until cooked.

   Required ingredients:

   • Potato: 800 g

3. Carefully remove the duck meat from the bones and chop it finely.

   Required ingredients:

   • Roasted duck: 400 g

4. Peel the carrot and onion, and chop them into small cubes.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece

5. Peel the apples and remove the seeds, then cut them into slightly larger cubes.

   Required ingredients:

   • Apple: 1 piece

6. Heat duck fat in a pan (leave some for greasing the molds), add thyme, and sauté the onion and carrot until soft and golden.

   Required ingredients:

   • Duck fat: 2 tablespoons
   • Thyme: 1 sprig
   • Onion: 1 head
   • Carrot: 1 piece

7. Add apples and fry for another 2 minutes.

   Required ingredients:

   • Apple: 1 piece

8. Add duck meat, pour in wine, stir, let the duck warm up and the wine evaporate, keeping the pan on the heat for another 5 minutes. Remove the thyme from the pan.

   Required ingredients:

   • Roasted duck: 400 g
   • Red dry wine: 70 ml

9. Mash the potatoes into puree, add heated milk, nutmeg, salt, pepper, and mix.

   Required ingredients:

   • Potato: 800 g
   • Milk: 200 ml
   • Nutmeg:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

10. Grease the portion molds with duck fat, layer them with puree, then with stew, and then again with puree.

    Required ingredients:

    • Duck fat: 2 tablespoons
    • Potato: 800 g
    • Roasted duck: 400 g

11. Sprinkle the casserole with grated cheese and place it in a preheated oven at 220 degrees for 10-15 minutes until the cheese is browned.

    Required ingredients:

    • Grated Parmesan cheese: 80 g

12. Serve the casserole hot.