Duck Parmentier

Cook time 1 hour 15 minutes
Servings 4


4 confit of duck legs

1 onion, diced

2 stalk celery, finely diced

3 cloves garlic, finely chopped

1 tsp plain flour

1 tbsp tomato paste

½ cup white wine

3 sprigs of sage, leaves torn

Zest of ½ an orange

A small handful of dried porcini mushrooms, about 30g

1½ cups hot chicken stock

Salt & pepper


700g sweet potato, peeled and cut into 8

50g butter

¼ cup milk

3 tbsp of grated parmesan

Duck Parmentier


Preheat the oven to 190°C. Remove duck from pack and place skin side up on a large frying pan. Bake in the oven for 15 mins until golden. Place dried porcini in stock and rehydrate for 10 minutes.

Place the sweet potato in a pot and cover it with water. Add a good pinch of salt and bring to the boil. Once boiling, cook for 5-6 minutes or until soft. Drain well and return to the pot with butter, milk and nutmeg. Mash until smooth. Place the lid on reserve for later.

Place a pan on the stove over medium-high heat and add the vegetables. Cook for 5-8 minutes to soften then add sage and zest followed by the flour and stir through for a minute before adding the tomato paste then deglaze with wine and bring to the boil. Roughly chop the porcini mushrooms and add to the pan, then pour in the reserved stock, leaving the gathered sediment at the bottom. Simmer for 5-10 minutes to thicken the sauce.

Remove duck legs and cool on a board. Shred the meat away from the bones. Discard the bones and the skin and fold meat through the sauce. Remove from the heat. Dollop sweet potato mash over the top and spread evenly. Sprinkle over the cheese and bake in the oven for 35-40 minutes or until golden and bubbly. Serve with a salad.