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.
1
Prepare all the ingredients.
2
Peel the potatoes, cut them into large pieces, and boil until cooked.
- Potato: 800 g
3
Carefully remove the duck meat from the bones and chop it finely.
- Roast duck: 400 g
4
Peel the carrot and onion, and chop them into small cubes.
- Onion: 1 head
- Carrot: 1 piece
5
Peel the apples and remove the seeds, then cut them into slightly larger cubes.
- 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.
- Duck fat: 2 tablespoons
- Thyme: 1 sprig
- Onion: 1 head
- Carrot: 1 piece
7
Add apples and fry for another 2 minutes.
- 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.
- Roast duck: 400 g
- Dry red wine: 70 ml
9
Mash the potatoes into puree, add heated milk, nutmeg, salt, pepper, and mix.
- 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.
- Duck fat: 2 tablespoons
- Potato: 800 g
- Roast 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.
- Grated Parmesan cheese: 80 g
12
Serve the casserole hot.