DUCK COTTAGE PIE (PARMENTIER DE CONFIT DE CANARD)
Tom Kevill-Davis wrote a book called The Hungry Cyclist and he's married to Aude Bonnetain, whose family makes excellent Burgundy in Auxey-Duresses. Her food is exceptional and a standout dish among the loyal grape pickers, who return year after year, is parmentier de confit de canard or duck cottage pie. Unctuous, filling and restorative, it has legendary status among the team.
Provided by Rick Stein
Categories Main course
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- For the pepper spice mix, if using, place all of the ingredients in a spice grinder and blitz.
- For the cottage pie, warm the confit duck legs in a saucepan over a gentle heat to release the fat. Pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes on another day.
- Remove the skin from the duck legs and discard (or slice and roast for a snack). Pull away the duck meat with a couple of forks and shred it, removing and discarding any bones and gristle.
- Heat 2 tablespoons of the duck fat in a saucepan. Add the shallots, thyme and ½ tsp pepper spice mix or plenty of black pepper. Allow the shallots to cook gently and once they are golden, add the wine and stock. Bring to the boil, cook for a few minutes and then add the duck meat and parsley. Stir and set aside.
- Boil the potatoes in salted water for 20-25 minutes until tender. Drain well, add the warm milk and mash until smooth. Season with salt and a large pinch of pepper spice mix or some black pepper. Preheat the oven to 210C/190C Fan/Gas 6-7.
- Grease an 18x28cm/7x11in baking dish with duck fat. Pile in the meat mixture and cover with mashed potatoes. Sprinkle the cheese on top and bake for about 25 minutes, or until heated through and browned on top.
- Serve with a green salad, green beans or carrots.
ROAST DUCK LEGS WITH RED WINE SAUCE
It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
- Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.
Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 0.51 milligram of sodium
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