Duck Confit Parmentier
Ingredients
- For the duck:
- 4 duck confit legs (homemade or store bought)
- 1 onion, thinly sliced
- 2 shallots, thinly sliced
- 2 tbsp butter
- 2 garlic cloves, minced
- A handful of finely chopped fresh parsley
- 2/3 cup dry red wine
- For the mashed potatoes:
- 3 pounds large russet potatoes (5 to 6), peeled
- 4 tbsp butter, at room temperature
- 1/4 cup creme fraiche
- fine sea salt and freshly ground black pepper
- 2/3 cup freshly grated Parmesan cheese
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