Braised Duck Parmentier

Name: Braised Duck Parmentier
Prep time: 30 min
Cook time: 150 min
Total time: 190 min
Yield: 6 servings
Cuisine: French
Ingredients: 4 pieces duck legs (skin-on); 2 tablespoons olive oil; 1 cup chicken broth; 1 cup red wine; 2 cloves garlic (minced); 1 medium onion (chopped); 2 sprigs thyme (fresh); 1.5 kg russet potatoes (peeled and cubed); 1/2 cup milk (warmed); 1/4 cup butter (softened); to taste salt and pepper

190 min 6 servings Medium

All Recipes

Braised Duck Parmentier

Savoury layers of tender braised duck and creamy mashed potatoes, baked to perfection.

Prep

30 min

Cook

150 min

Total

190 min

Servings

Difficulty

Medium

Braised Duck Parmentier is a classic French comfort food that brings together the rich flavours of tender duck with the creamy texture of mashed potatoes. Named after Antoine-Augustin Parmentier, who popularized the potato in France, this dish is a hearty and satisfying meal for any occasion. The process involves slowly braising duck legs until they are fall-off-the-bone tender, then layering them with smooth mashed potatoes, and baking until golden. The result is a dish that's both elegant and comforting, making it a favourite in both French and Québécois cuisine.

Ingredients

Servings

Braised Duck

Mashed Potatoes

Instructions

Preheat the oven

Preheat your oven to 180°C (350°F).

Sear the duck legs

In a large oven-safe pot, heat olive oil over medium-high heat. Sear duck legs skin-side down until golden brown, about 5 minutes per side. Remove and set aside.

Pro tip: Ensure the duck skin is dry for a better sear.

Prepare the braising liquid

In the same pot, add garlic and onion, sautéing until translucent. Add red wine and simmer until reduced by half. Add chicken broth and thyme.

Pro tip: Scrape the browned bits from the bottom of the pot for added flavour.

Braise the duck

Return the duck legs to the pot, cover, and transfer to the oven. Braise for 2 hours or until the duck is tender and the meat easily pulls away from the bone.

Pro tip: Check the internal temperature with a meat thermometer; it should reach 74°C (165°F).

Make the mashed potatoes

Boil potatoes in salted water until tender, about 20 minutes. Drain and mash with milk and butter. Season with salt and pepper.

Pro tip: For extra smooth potatoes, use a ricer.

Assemble the parmentier

Shred the duck meat, discarding bones and skin. In a baking dish, layer the shredded duck, then top with mashed potatoes.

Pro tip: For a crisp top, sprinkle some grated cheese over the potatoes.

Bake the parmentier

Bake in the preheated oven for 30 minutes or until the top is golden and crispy.

Pro tip: Let the dish rest for 10 minutes before serving to set.

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Tips & Tricks

<ul><li>Use a deep baking dish to hold all the layers comfortably.</li><li>For a smoother mash, use a potato ricer instead of a masher.</li><li>Let the duck rest before shredding for juicier meat.</li><li>Top with a sprinkle of cheese for a golden crust.</li></ul>

Serving Suggestions

Braised Duck Parmentier pairs wonderfully with a simple green salad or steamed vegetables to balance the richness of the dish. You can prepare the duck and mashed potatoes a day in advance and assemble the parmentier just before baking. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 180°C (350°F) until warmed through for best results.