Looking for a great lunch or dinner idea? Are you in a sweet potato phase as I have been lately?
Then this duck and sweet potato parmentier is just for you!
The recipe, Chef !
Duck and Sweet Potato Parmentier
- 4 duck thighs confit
- 1 kg sweet potatoes
- 30 g butter
- 150 g liquid cream
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Ground bread crumbs
Stir fry the duck thighs in your frying pan on both sides. Set aside.
Boil a large volume of salted water.
Peel and cut your sweet potatoes in cubes.
Cook for approximately 15 minutes (check with a knife).
Once cooked, drain them.
Mash the potatoes with potato masher until no lumps remain.
Add butter, cream, salt, pepper, ground cumin and ground nutmeg. Mix.
Preheat your oven at 190 C / 375 F degrees.
Remove the fat from the duck thighs, pull the meat and place it in your dish.
Cover with sweet potato puree, make braces with a fork and spread bread crumbs.
Cook for 20 minutes.