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Le Chaudron recipe
Hachis parmentier au confit
Duck confit shepherd's pie
⏱ 60 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
4duck confit legs
1 kg (2.2 lb)floury potatoes
200 ml (¾ cup)whole milk
100 g (3½ oz)unsalted butter
100 g (3½ oz)grated Gruyère
2yellow onions
3 clovesgarlic
1bunch of flat-leaf parsley
1 pinchnutmeg
2 tbspolive oil
1 tspfine salt
1 tspfreshly ground pepper
- 4 duck confit legs
- 1 kg (2.2 lb) floury potatoes
- 200 ml (¾ cup) whole milk
- 100 g (3½ oz) unsalted butter
- 100 g (3½ oz) grated Gruyère
- 2 yellow onions
- 3 cloves garlic
- 1 bunch of flat-leaf parsley
- 1 pinch nutmeg
- 2 tbsp olive oil
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) convection. Peel the potatoes and cut into large, even chunks. Start them in a large pot of cold salted water and cook 20 minutes until completely tender.
- Meanwhile, lift the confit duck legs out of their fat and carefully remove the skin, setting it aside. Pull the meat into large shreds with your fingers, discarding all bones and cartilage.
- Peel and thinly slice the 2 yellow onions. Remove the germ from the 3 garlic cloves and crush with the flat of a knife. Chop half the parsley, keeping the rest for garnish.
- Heat the 2 tbsp olive oil in the large skillet over medium heat. Cook the onions 8 minutes until golden and soft.
- Add the garlic and cook 1 minute, stirring. Stir in the shredded duck and chopped parsley. Cook 3 minutes over medium heat to warm through.
- Drain the potatoes and mash with the diced butter and warm whole milk. Season with nutmeg, salt and freshly ground pepper until perfectly smooth.
- Spread the duck and onion mixture in the bottom of the baking dish. Cover generously with the mashed potatoes and make ridges with a fork so the top browns.
- Sprinkle with the grated Gruyère and small pieces of the reserved duck skin. Bake 25 minutes at 180°C (350°F) until golden on top and bubbling at the edges.
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