
Devices & Accessories
Duck Confit Parmentier Maple-Scented
Prep. 45 min
Total 15 h 55 min
4 portions
Ingredients
Duck confit
-
duck legs, skin on, bone in (approx.1 kg), rinsed and dried4
-
black pepper, ground½ tsp
-
coarse sea salt divided4 tsp
-
garlic cloves crushed4
-
bay leaves, fresh4
-
thyme, fresh6 sprigs
-
fresh rosemary leaves, coarsely chopped1 tbsp
-
black peppercorns1 tsp
-
duck fat divided (see Tip)500 - 550 g
-
water divided3000 g
-
vinegar30 g
-
duck fat20 g
-
veal fond or 30-60 g duck cooking juices, divided30 - 60 g
-
maple syrup, pure20 g
Sautéed Leeks
-
duck fat20 g
-
veal fond or 30 g duck cooking juices30 g
-
leeks cut lengthwise and sliced (0.5 cm)200 g
Mashed Potatoes
-
Parmesan cheese in pieces40 g
-
hazelnuts, skin on raw40 g
-
floury potatoes e.g., Yukon Gold, Russet, peeled and cubed (2 cm)700 g
-
milk175 g
-
salt1 tsp
-
butter unsalted, cubed30 g
-
nutmeg, ground1 pinch
-
black pepper, freshly ground to taste
Assembly
-
duck fat to grease
-
maple sugar granules to sprinkle30 g
Nutrition per 1 portion
Calories
1525.7 kcal /
6408 kJ
Protein
47.3 g
Fat
128.6 g
Carbohydrates
42.5 g
Fibre
13.7 g
Saturated Fat
34 g
Sodium
2648.5 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Everything Maple
10 Recipes
Canada
Canada

Mother's Day Brunch
10 Recipes
Canada
Canada
You might also like...
Blueberry Jam
45 min
Mango sorbet
2 min
Braised Red Cabbage with Grated Apples
1 h 15 min
Sambal Matah (Balinese Sambal)
20 min
Sous-vide fish with lemon and herbs
1 h 15 min
Sous-vide Beef Cheeks, Mashed Potatoes and Spinach
12 h 45 min
Red Thai Curry Paste
25 min
Meat pasties
No ratings
Peeler Mashed Potatoes (Metric)
35 min
Trout with hollandaise sauce
50 min
Chicken velouté meal (TM6)
45 min
Hollandaise
15 min