Duck Confit Shepherd's Pie

Name: Duck Confit Shepherd's Pie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: France
Ingredients: 400 g of duck confit; 1000 g of potatoes (starchy); 200 ml of whole milk; 50 g of butter; 2 onions (medium); 2 cloves of garlic (minced); 150 ml of chicken broth; 50 g of breadcrumbs; 10 g of parsley (fresh, chopped); 1 tsp of salt; 1 pinch of pepper; 1 pinch of nutmeg (grated)

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A great classic of French cooking, this parmentier is a delicious combination of creamy mashed potatoes and shredded duck confit. A comforting, indulgent dish, perfect for family meals or get-togethers with friends.

Total time: 1 h 05
Prep: 30 min
Cook: 35 min
Difficulty: Medium
Per person: €1.25

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

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For dessert

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To drink

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Nutrition facts

per serving · estimate

680kcal

Protein32 g16%
Carbs65 g33%
Fat45 g51%
Fiber6 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more flavorful mash, replace some of the milk with the skimmed cooking juices from the duck. A little grated cheese on top before baking will give an even crispier, gratinéed crust.

Freezing : Can you freeze this recipe?

Yes

Very well. Up to 3 months in airtight containers or freezer bags.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Ideal dish. Prepare it the day before, store in the fridge, then reheat before serving.

Reheating : How do you reheat it?

Oven: Ideal 20-30 min at 160-180°C to reheat evenly and crisp the breadcrumbs. Microwave: in portions, medium power, risk of drying out.

Variations

Mash the potatoes with a potato ricer or a fork.
Sprinkle with breadcrumbs before baking for a crispy top.
Serve piping hot, sprinkled with fresh chopped parsley.

Mistakes to avoid

Keeping the skin and bones: remove them before shredding the meat.
Pouring cold milk into the mash: use it hot, added gradually.
Taking the dish out before the mash is golden: allow 25 to 30 minutes.

Frequently asked questions

How do you prepare the duck confit?

Remove the skin and bones from the legs, shred the meat with two forks, then brown it with the sautéed onions and garlic, before deglazing with the chicken broth and letting it reduce.

How do you make perfect mashed potatoes?

Cook starchy potatoes for about 20 minutes, drain them thoroughly, mash them, stir in the butter and add the hot milk gradually for a smooth, creamy mash.

How do you assemble the parmentier?

Spread the duck mixture in the bottom of a baking dish, cover with a generous layer of mashed potatoes, smooth the surface, then sprinkle with breadcrumbs before baking at 180 °C.

How long do you bake the parmentier?

Bake for about 25 to 30 minutes at 180 °C, until the mash is nicely golden and gratinéed, then serve hot, with fresh chopped parsley if you like.