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Parmentier of duck confit

July 16 category:Receipts
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Parmentier of duck confit

Recipe of duck confit pie in the microwave.

Snapper Media / Zest

For 2 people. Preparation 20 to 30 minutes (+ 3 min rest). Cooking 20 min


150g sweet potatoes

150 g of pink potatoes (sweet type)

10 ounces of water

1/2 tsp. teaspoon salt

1 tsp. Coffee ground white pepper

2 duck confit legs

1 pinch of Espelette pepper (optional)

50g pine nuts


1. Peel the sweet potatoes and potatoes. Cut into small cubes before plunging them into a Pyrex dish (1.5 liter capacity) with water, salt and pepper. Cover with plastic wrap and cook 8 minutes 800W. Let stand 3 minutes.

2. Meanwhile, place the confit duck legs in a porcelain dish. Cover with plastic wrap and heat 10 min at 600W.

3. Drain the sweet potatoes and potatoes; mash them with a fork or potato masher. Book.

4. On a board, crumble the meat of duck legs. Drop it in the porcelain dish. Sprinkle with Espelette pepper, add the pine nuts and mix.

4. Tamp good duck confit in the porcelain dish and cover with mashed sweet potato-potato. Cover with plastic wrap and let heat through for 2 min at 800W. Enjoy hot pie. Serve with a rocket salad, for balance and freshness.

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