Duck and Porcini Parmentier using a Silvercrest Monsieur Cuisine
(5)
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Imagine a cozy evening where the rich aroma of duck parmentier with porcini mushrooms wafts through the air, inviting you to indulge in a dish that is as comforting as a warm hug. This culinary masterpiece combines the tender essence of confit duck legs with the earthy depth of dried porcini mushrooms, all nestled beneath a fluffy cloud of buttery potato purée. Originating from the heart of French cuisine, parmentier dishes are a tribute to the humble potato, named after Antoine Parmentier, a 18th-century advocate for this nutritious tuber. As you dig your fork into this golden-brown delight topped with crispy breadcrumbs, remember that comfort food doesn't just fill your stomach; it warms your soul and brings people together, much like a good story shared over dinner.
Ingredients
- 1000 g Potato
- 1 g Salt
- 1250 g Water
- 200 g Whole milk
- 100 g Butter
- 1 Pinch(es) Pepper
- 100 g Dried porcini mushroom
- 1 Shallot
- 2 Cloves of garlic
- 20 g Olive oil
- 4 g Confit duck leg
- 1 g Fresh parsley
- 50 g Breadcrumb
- 20 g Grated parmesan cheese
Steps
Potato Puree
- Peel, cut in four, and add 1000 g of potato in the food processor bowl.
- Add 1 g of salt, 1000 g of water in the food processor bowl.
- Mix manual: 25:00min / 100°C / Speed 1.
- Drain the content of the food processor bowl in a strainer.
- Transfer the content of the strainer in the food processor bowl.
- Add 200 g of whole milk, 100 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 1 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Setaside the preparation content at a bowl.
Duck and Porcini
- Add 50 g of dried porcini mushroom, 200 g of water in the bowl.
- Setaside the preparation content at the bowl during 20min.
- Drain the content of the bowl in the strainer.
- Chop roughly the porcini mushrooms
- Wash the food processor bowl.
- Peel, cut in two, and add 1 shallot, 2 cloves of garlic in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 20 g of olive oil in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Remove the skin from the Confit Duck Legs and shred the meat, discarding the bones and excess fat
- Add 4 g of confit duck leg, 50 g of dried porcini mushroom in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1 in inverse.
- Add 50 g of water in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1 in inverse.
Breadcrumb Topping
- Wash the food processor bowl.
- Rinse, chop, and add 1 g of fresh parsley in the bowl.
- Add 50 g of breadcrumb, 20 g of grated parmesan cheese in the bowl.
Assembly
- Preheat the oven at 180°C.
- Spread the content of the bowl on a baking dish.
- Spread the content of the food processor bowl on the baking dish.
- Transfer the content of the bowl on the baking dish.
- Cook in the oven at 180°C.
- Let it cool slightly before serving
- Serve Hot.
