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Blueberry duck parmentier

Preparation

30 minutes

Cooking

1 hour, 25 minutes

Servings

6 to 8 servings

Blueberry duck parmentier
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Ingredients

Parmentier

6 duck legs confit, shredded
1 bulb fennel, finely chopped
1 white onion, finely chopped
30 mL (2 tbsp) duck fat
15 mL (1 tbsp) thyme
125 mL (1/2 cup) demi-glace

 

Mashed potato

1 kg (2.2 lb) yellow potatoes, cubed
60 mL (1/4 cup) butter, cubed
250 mL (1 cup) aged cheddar, grated
80 mL (1/3 cup) milk, hot
Salt and freshly ground pepper

Sauce

180 mL (3/4 cup) red wine
1 shallot, finely chopped
250 mL (1 cup) blueberries
250 mL (1 cup) demi-glace
Zest of one lemon
Salt and freshly ground pepper

Directions

  1. In a large saucepan, boil the potatoes in salted water until tender, about 20 minutes. Mash the potatoes with the butter, cheese and milk. Add salt and pepper, to taste.
  2. In a large skillet, sauté the fennel and onion in the duck fat over medium heat, about 15 minutes. Add the thyme, demi-glace and duck meat, then season.
  3. Preheat the oven to 200°C (400°F).
  4. Transfer the duck mixture to a baking dish and spread the mashed potato on top. Level with a spatula and bake on a baking sheet for 45 minutes.
  5. Meanwhile, in a medium saucepan, boil the wine and shallot for 5 minutes, add the blueberries, then continue cooking for 5 minutes, uncovered. Add the demi-glace, let simmer, then add the zest. Add salt and pepper, to taste.
  6. Serve the parmentier accompanied by the blueberry sauce.

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