This is a quick and simple recipe, typical of the south west of France.

The recipe can be adapted as you like – if you cannot get ‘confit de canard’, then you can use roast duck (although confit de canard is more traditional and gives a better taste.

I like to add a couple of cèpe mushrooms when in season too – just to add that extra delicious flavour that marries so well with duck.

A really simple, quick meal to make that is always appreciated by young and old alike.

The name ‘Parmentier’ comes from Antoine-Augustin Parmentier (1737 – 1813) promoter of the potato as a food source (for humans) in France and throughout Europe – in the UK, this would be called some kind of pie (Shepherds pie or cottage pie, maybe duck cottage pie) dishes topped with potato in France are often called ‘Parmentier’ – Hachis Parmentier etc.


Level : Easy

Preparation : 20 minutes

Cooking Time : 25 minutes

Serves 4


Ingredients :

450g Confit de Canard (you can use roast duck if you cannot get confit)

400g potatoes

2tbsp Duck or goose fat (olive oil can be used)

2 cloves garlic

2tbsp Plain flour

1 glass red wine

1tbsp Crème fraîche

Knob of butter

1/2 stock cube dissolved in 1/3 cup boiling water

Fresh white breadcrumbs (made from 1/4 baguette)


Freshly ground black Pepper

Freshly grated nutmeg


Directions :

Boil the potatoes in their skins until cooked but not too soft – they should fall gently when pricked with a sharp knife.

Cut the duck into rough cubes. Finely chop the onion, fry gently until just golden in the duck fat, finely chop (not crush) the garlic and fry with the onions – being careful not to burn (if you are adding cèpes, put them in the pan at this point).

Sprinkle the flour into the pan and stir well to ‘cook’ the flour. Add the stock cube and the wine – season with salt and pepper, stir well – we are after a very thick sauce here. If you are using confit de canard, go easy on the salt.

Peel the potatoes while still hot, crush roughly with a fork – we are looking for a rough mash and not a smooth purée – add the crème fraîche, the grated nutmeg to taste and the butter, season.

Put the duck into an oven ‘gratin dish’ or in individual oven dishes, top with the potato and a sprinkling of white breadcrumbs.

Put into a preheated oven at 200°c for 20 minutes and finish under a hot grill to ‘gratiné’ the top of the dish.

Serve with a green salad and a garlic vinaigrette – and of course a red wine of the South west of France – Cahors, Pécharmant, Fitou, Fronton, Corbières or a Cabardès

Bon Appétit

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