Duck Parmentier With Comte Cheese

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 duck confit (2 legs)
• 1 5/8 lbs potatoes (750 g)
• 1 1/2 ounces comte cheese (40 g)
• 3 tablespoons creme fraiche
• 2 tablespoons parsley
• 1/2 tablespoon butter
• 1 pinch nutmeg
• salt & pepper

Recipe

• 1 peel potatoes and cut them into 2 or 4 pieces depending on their size (bigger pieces will need more time to be done).
• 2 boil potatoes into salted water for 30 minutes (they’ll be easier to mash if overcooked). drain water and let them chill.
• 3 meanwhile, take duck legs off their fat and separate meat from bones and skin.
• 4 rinse and dry parsley. chop it.
• 5 heat a pan over medium-low heat, fry duck meat with a little bit of duck fat from the can. add parsley and leave for 10 minutes stirring often.
• 6 mash potatoes (you can use a a food mill or potato ricer, if you don’t have any use a potato masher or heavy fork.) pour mashed potatoes into a pan heated over low heat. add butter, cream, nutmeg, salt and pepper. stir well.
• 7 you can use either an ovenproof dish or individual round pastry cutters. whatever you're using grease it with a little bit of butter and add a layer of duck topped with a layer of mashed potatoes.
• 8 grate comté cheese and sprinkle on top of duck parmentier.
• 9 heat oven on grill position and bake for 10 minutes or until cheese has a golden color.
• 10 serve right away with a salad. (if you used individual round pastry cutters, separate melted cheese with a knife and carefully take cutter out.).