Recipe Catalog
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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.
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The dish according to this recipe was prepared in our kitchen by Evgeny Dokunin, chef of the Kefi restaurant.
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Parmentier made of meat and potatoes is a refined dish of French cuisine named after Antoine-Augustin Parmentier, who popularized potatoes in France. It combines tender meat stewed with caramelized onions and aromatic broth with velvety mashed potatoes enriched with milk, butter, and parmesan. Baked to a golden crust, this casserole impresses with its rich flavor and delicate texture. Parmentier is perfect for a cozy family dinner or festive table, pairing wonderfully with a glass of red wine and fresh salad. Its softness and depth of flavor provide true gastronomic pleasure, while the simple cooking process makes it accessible even for novice cooks.
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Parmentier soup is an ode to the simplicity and elegance of French cuisine. Named after Antoine-Augustin Parmentier, the promoter of potatoes in France, this soup has become a symbol of home comfort. Its delicate, velvety texture is achieved through a blend of potatoes, leeks, and cream. The light aroma of sweet leeks harmoniously complements the softness of the potato puree, while butter adds richness to the soup. It is perfect for cool evenings, warming both soul and body. It can be served with crispy croutons or garnished with fresh herbs for a touch of freshness. This classic French recipe is easy to prepare but truly impresses with its exquisite flavor.
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This recipe uses the Tefal Optigrill and its roasting attachment.
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Peking duck is a dish that captivates gourmets with its crispy aromatic skin and tender meat. This classic representative of Chinese cuisine hails from imperial palaces where it was served in a ceremonial setting. The marinade of honey, soy sauce, rice vinegar, and sesame oil gives the meat a rich sweet-salty flavor with subtle nutty notes. Roasted in the oven, the duck takes on a golden hue and incredible juiciness. Served with thinly sliced cucumbers and fruit sauce completes the perfect harmony of flavors, creating an authentic atmosphere of a Chinese feast. An ideal choice for special evenings when you want to impress guests with an exquisite culinary masterpiece.
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Duck Satsivi from 'Duck Farm' is an exquisite dish of Georgian cuisine, where tender duck meat is combined with a rich nut sauce. The origins of this dish date back centuries when Georgian chefs skillfully blended spices and nuts to create thick aromatic sauces. In this version, the duck meat is slow-cooked until incredibly tender and infused with broth. The nut sauce with pistachios and walnuts gives the dish a velvety texture and a hint of sweetness, while spices and herbs add a spicy Georgian touch. Satsivi is perfect as a festive treat or for a leisurely family dinner. It pairs harmoniously with fresh bread and a glass of white wine, creating true gastronomic delight.
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Pörkölt is one of the most iconic dishes of Hungarian cuisine, consisting of juicy stewed meat with aromatic spices and vegetables. The origins of this dish date back centuries when Hungarian shepherds cooked it over an open fire using simple ingredients available in the plains. The taste of pörkölt is rich and slightly spicy due to paprika, while the addition of fresh tomatoes and green peppers gives it a pleasant tanginess and freshness. It is usually served with dumplings, potatoes, or rice, making it hearty and warming. This dish is perfect for family dinners, and its rich flavor with a hint of spiciness and tender meat texture turns every meal into a true gastronomic delight.
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Duck and liver ravioli is an exquisite dish of Italian cuisine that embodies a wealth of flavors and traditions. The delicate handmade dough envelops a rich filling of duck meat, liver, and aromatic spices, creating a harmony of textures. The addition of gherkins and capers adds a light piquancy, while the balsamic sauce with nut oil completes the composition with a refined accent. These ravioli not only delight gourmets but also transport them to the cozy atmosphere of Italian trattorias that value quality and culinary art. Served hot, they pair perfectly with red wine and fresh herbs. The dish is suitable for special occasions as well as leisurely family dinners, leaving a pleasant aftertaste and a desire to immerse oneself in this gastronomic experience again.
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Roasted duck with pears is an exquisite dish of Spanish cuisine, harmoniously combining tender poultry meat and the sweetness of fruits. The origins of this recipe trace back to the gastronomic tradition of medieval Spain, where duck was cooked with various fruits to enhance its rich flavor. The use of sherry gives the dish a subtle wine aroma complemented by the softness of stewed pears. The roasted duck absorbs spices and herbs, creating a rich palette of flavors – from salty-spicy to sweet-fruity. This dish is perfect for special occasions and festive tables, and its rich taste pairs well with light side dishes like mashed potatoes or fresh vegetables.
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Roast duck with potatoes and sauce is a classic dish of European cuisine that combines rich flavors and exquisite presentation. The duck, infused with the aromas of spices and orange juice, acquires a tender texture and golden crust. The potatoes, cooked in duck fat with rosemary, become crispy on the outside and soft on the inside, complementing the main dish with their richness. The sauce, made from duck fat, flour, and vegetable broth, adds depth to the flavor profile. This dish is perfect for festive gatherings, impressing guests with its refined aroma and rich taste. Its origin is linked to traditional French cuisine where duck dishes have always held a prestigious place at the table, highlighting the richness of gastronomic culture.
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Braised duck with red wine and olives is a true embodiment of European gastronomy, combining exquisite aromas and rich flavors. This dish hails from traditional French cooking methods where slow braising imparts tenderness and depth of flavor to the meat. The duck, infused with red wine, takes on a rich, velvety hue, while aromatic herbs and juniper berries add subtle woody notes to the composition. Olives added at the end bring a piquant touch and slight saltiness that highlight the complexity of taste. This dish is perfect for cozy family dinners or festive gatherings, especially when paired with mashed potatoes or polenta. The richness of flavors and textures makes it a true culinary masterpiece worthy of the finest European restaurants.
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Roast duck with red currant sauce is an exquisite dish of French cuisine that combines rich aromas and a subtle tartness. Historically, duck meat was popular in France due to its tenderness and rich flavor. In this recipe, the duck is first roasted and then braised with wine, broth, and vegetables, making the meat incredibly tender. Sweet potato and zucchini complement the dish, creating a balance of sweetness and freshness. The key highlight is the red currant sauce that adds a tangy tartness and makes the dish unique. It pairs perfectly with red wine and a light garnish, suitable for a festive dinner or special occasion.
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Christmas duck with rosemary and thyme is a dish filled with the warmth of winter holidays. This recipe originates from traditional American family celebrations, where duck with aromatic herbs symbolizes warmth and joy. Marinating in orange juice gives the meat a subtle citrus note, while the combination of rosemary and thyme adds exquisite spice. Earl Grey tea adds a refined, slightly floral aroma to the dish, and molasses makes the crust caramel-crisp. This duck is perfect for a festive dinner accompanied by a glass of red wine or hot apple cider. Serving it with roasted vegetables or cranberry sauce can create a truly festive atmosphere that warms the soul and brings loved ones closer.
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Pasta with duck leg, savoy cabbage, and white wine is a dish embodying the sophistication of Italian cuisine. Tender duck meat, seared to a golden crust, fills the pasta with rich flavor, while savoy cabbage adds lightness and pleasant texture. Dry white wine adds hints of refined acidity that harmoniously reveal the flavors of the ingredients. The origins of this recipe can be found in Tuscan cuisine, where pasta is often paired with meat components and vegetables. Garganelli or campanelle perfectly hold the creamy sauce, while duck cracklings add an appetizing crunch to the dish. This dish is ideal for a cozy dinner with a glass of white wine that highlights all the depth of flavor nuances.
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