Candied Parmentier duck, pumpkin and chestnuts

Pumpkin parmentier duck

Parmentier duck with pumpkin and chestnuts

A very delicious recipe I had in my library. I like to make Parmentier with confit duck, it always works very well. Sometimes I buy frozen confit (in Mister P not bad), or then canned (I brought it from my holiday in Corrèze).

Preparation time: 15 minutes – Cooking time: 40 minutes.

For 4 people

  • 4 thighs candied duck
  • 500 g of chestnuts already cooked (sous vide or in jars)
  • 600 g of pumpkin
  • 1 cube of chicken broth
  • 250 ml of milk
  • 250 ml of individual cream
  • 50 g butter
  • 2 sprigs of thyme

Peel the pumpkin, wash it and cut it into dice.

Remove as much fat from the candied thighs. Bathe them for 5 minutes on the side of the skin in a saucepan over high heat. Then lower the temperature and cook for fifteen minutes over medium heat. Then, keep only the meat that is crumbling with a fork.

Duck confit

Duck confit

Melt the butter in a pan. Brown the chestnuts for 7 to 8 minutes over high heat. Then add the diced pumpkin and add the milk and cream. Cook 25 minutes over medium heat (the pumpkin should be tender). Pour all the vegetables in the blender Add some of the cooking liquid and mix. The mash should be thick and not too liquid, so take it easy 🙂.

Take 4 small baking containers (or a large one => I have these cast iron stoves brought from the USA, you have some here if you are interested). Divide the candied leaves in each and cover with the mash.

Bake in a preheated oven at 180 ° C for 15 minutes. Remove from the oven, sprinkle with a few sprigs of thyme and serve immediately.