Duck Confit Parmentier

Duck Confit Parmentier

Main Course

  • 2

    Number of People

  • Affordable


  • Easy


  • Prep time

  • Cook time


  • Mashed potato:
  • 500 g celeriac
  • 180g potatoes
  • 1 garlic clove
  • 600g semi-skimmed milk
  • 1 tablespoon of crème fraîche
  • 20 g lightly salted butter
  • The filling:
  • 2 confit duck thighs
  • 1 small onion
  • 2 teaspoons of tomato purée
  • 1 tablespoon of olive oil
  • parsley
  • 50 g grated Comté
  • salt and pepper


Peel and cut the celery and potatoes into small cubes.

Peel the garlic clove.

In the pressure cooker, combine the vegetables and garlic and pour in the milk. Bring to the boil and lower the heat and cook gently for 25 minutes.

Remove the vegetables and set some milk aside.

Finely chop the vegetables, adding a little cooking milk if necessary to obtain a nice smooth consistency.

Add the cream and butter, season and mix. Set aside.

Prepare the filling:

Break up the duck.

Finely chop the onion and the parsley.

In the pressure cooker, heat the oil and fry the onion for 3 minutes.

Add the duck confit, tomato purée and chopped parsley and cook for 4 minutes while stirring. Remove.

Preheat the oven grill.

Spread a thin layer of purée in the pressure cooker. Add the duck confit then add the rest of the purée.

Sprinkle with grated Compté cheese and bake the Parmentier under the grill of the oven for 6 minutes (depending on the power of your oven).

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