With its delicious sweet flavor, parsnip sublimates this duck Parmentier recipe for a real gourmet pleasure.
Ingredients for 4 persons :
- 65 g semi-salted butter
- 3 shallots
- 1 tsp. powdered sugar
- 800 g of parsnip
- 1 handful of coarse salt
- 4 duck confit thighs
- 3 stems of chive
- Salt, freshly ground pepper
Parmentier of duck with parsnips
Prepare the compound butter:
- Take the butter out of the refrigerator 1 hour before using it.
- In a salad bowl, work the softened butter.
- In a frying pan, brown the chopped shallots in 15 g of butter.
Cook for 2 minutes and add the sugar. Caramelize the shallots, then place them in a ramekin. Let cool.
- Incorporate the whole into the softened butter. Mix until you get a smooth texture.
- Place the compound butter on cling film and shape into a roll, closing both ends. Place in the fridge for 1 hour to 1:30 (or 15 minutes in the freezer).
Meanwhile, prepare the parsnip purée:
- Peel, wash and cut the parsnips into pieces. Place them in a pot of salted water with coarse salt. Bring to a boil and simmer until the blade of a knife easily penetrates the flesh.
- Crush them with a fork and incorporate 30 g of mixed butter. Adjust seasoning. Keep warm.
- Shred and heat the duck confit in its fat. Pepper. Take the confit by removing the excess fat.
- On a plate, prepare a cookie cutter and place a layer of parsnip puree, then a layer of duck confit. Tamp lightly.
- Serve immediately with a few sprigs of chopped chives.
Cellar side, wine and parmentier of duck with parsnip
This faux parmentier, because there is no hint of potato, combines the fibrous texture of shredded duck with the smooth and pasty texture of parsnip puree. The choice of this vegetable is all the more interesting as it is very slightly sweet, a sweetness here reinforced by the compound butter, and this flavor is often sought after in duck preparations.
The density of the meat and the sweetness of the dish go particularly well with wines with a strong tannic structure that will bring relief and lightness to the whole while losing their aggressiveness, which is embarrassing for some consumers.
In this style, a beautiful Cahors cuvée dominated by Malbec will be perfectly in its place. Those who wish to maintain, even slightly accentuated, the sweet dimension in the alliance will probably prefer a more Mediterranean wine such as a Corbières, which combines structure and sweetness.
Bine être and Parmentier of duck with parsnip
- This Parmentier allows you to combine good fatty acids, by the presence of duck, with the high fiber content of parsnip (a root vegetable belonging to the same family as carrots).
Recipe: A. Beauvais, Photo: F. Hamel