I just got back from my holidays. This is my first week working after spending two weeks in Japan. This parmentier is the first French dish I ate since a long time :)! It was really delicious. The sweet potatoes give an amazing taste and it is changing from the classic mashed potatoes. I am convinced that this recipe will be loved by your children. The sweetness of the sweet potatoes associated with a duck confit is delicious.
Sweet potato purée & duck confit parmentier
- 800 gr. of sweet potatoes 1.76 oz.
- 4 little potatoes
- 4 confit duck legs
- 2 tablespoons of duck fat
- 2 onions
- 1 garlic clove
- 1 tablespoon of cream
- 1 pinch of nutmeg
- Peel and wash potatoes and sweet potatoes. Slice and place in your slow-cooker for 15 minutes with a generous pinch of salt.
- Dice garlic and onions after removing the green sprout.
- Wash the fat of the duck legs and remove skin and bones. Shred duck legs and place on a pan with garlic, onions and 2 tablespoons of duck fat. Fry for 5 to 10 minutes.
- Preheat oven to 200°C (400°F).
- Fill in your plate or individual casserole dishes with the duck meat. Purée the potatoes. Add 1 tablespoon of cream and some nutmeg.
- Add a layer of mashed potatoes on top of the duck meat.
- Bake 10 minutes and serve! Bon appétit!
If you like this recipe, you might find interesting tohave a look at the poultry recipe index.
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