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Food and wine pairings
Holiday table by menue. & Slice of Pai
Parmentier of Duck Confit, Raisins and Jerusalem Artichoke Purée
Classic wine pairing
A pairing based on suppleness, with a red wine and its delicate, smooth tannins marrying the mildness of the parmentier and enhancing the flavour of the duck.
Original wine pairing
A more "assertive" pairing to offset the richness of the delicious parmentier and awaken your taste buds.
4 big confit duck legs
100g of raisins
1 teaspoon of allspice
1 clove of garlic
1 large onion
500g of Jerusalem artichokes (sun chokes)
500g of Bintje-type potatoes
10cl of warm whole milk
10cl of warm single cream
80g of butter
splash of olive oil
50g of parmesan
50g of hazelnut or pistachio powder (a little more for a thicker breading)
Debone the duck legs, shred the meat and trim the skin. Set a little duck fat aside. Soak the raisins in a bowl of warm water. Peel and cut the potatoes and Jerusalem artichokes into chunks. Place them in two separate pans of salted, boiling water to cook until tender. In the meantime, use a little duck fat to sauté the onions and garlic, then the duck meat with the teaspoonful of allspice. Spread the mixture in a baking dish or individual ramekins.
Once the vegetables are cooked, strain and mash with a fork or a masher in a mixing bowl. Add the butter then the warm milk and cream. Finish with a splash of olive oil and season to taste with salt and pepper. Spread it over the mixture of duck meat. Then combine the parmesan and hazelnut powder. Sprinkle over the top to make a nice crust. Bake in oven approx. 20 mins at 180°C.