Parmentier de Canard Confit et Mousse de Patate Douce
A hearty dish combining confit duck with creamy sweet potato mousse, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free
Ingredients
- 2 cups shredded confit duck
- 2 cups mashed sweet potatoes (cooked and mashed)
- ½ cup heavy cream
- Salt and pepper to taste
- 1 lb sweet potatoes (about 2 large)
- 2 tablespoons butter
- Pinch of nutmeg (optional)
Instructions
- Peel and chop the sweet potatoes into large chunks. Boil them in salted water until tender (about 15 minutes). Drain and mash until smooth.
- Mix the mashed sweet potatoes with heavy cream, butter, salt, and nutmeg until creamy. Adjust seasoning as needed.
- Preheat your oven to 375°F (190°C). In a baking dish, distribute the shredded confit duck evenly at the bottom.
- Spoon the sweet potato mixture over the duck, spreading it evenly to cover all the duck completely.
- Place in the oven and bake for 25-30 minutes, or until the top is slightly golden and a bit crispy.
- Allow it to cool for a few minutes before serving. Garnish with fresh herbs, if desired.
Notes
For a crispy topping, broil for the last 5 minutes of baking, but keep a close eye to prevent burning. Substitute with sautéed mushrooms for a vegetarian option.