Duck Parmentier with Comte cheese

Duck Parmentier recipe

This is a special recipe for me, one of my top 5 favorite. Again, nothing very recommended for a strict diet but believe me duck parmentier is succulent ;-)

It’s a French classic recipe, the classy version of ‘Hachis Parmentier’ (Shepherd’s pie). The original recipe doesn’t use Comté cheese, you can replace it by parmesan cheese or simply skip the cheese part.

Duck parmentier with Comté cheese recipe

Preparation time: 15 minutes – Cooking time: 30 minutes – Grill : 10 minutes

Ingredients (for 4 servings)

2 legs of duck confit (Click here to buy online)
1.6 lbs (750 g) of potatoes
1.4 oz (40 g) of Comté cheese (Click here to buy online)
3 tablespoons of crème fraiche
2 tablespoons of parsley
1/2 tablespoon of butter
1 pinch of nutmeg
Salt and pepper


1/ Peel potatoes and cut them into 2 or 4 pieces depending on their size (bigger pieces will need more time to be done).

2/ Boil potatoes into salted water for 30 minutes (they’ll be easier to mash if overcooked). Drain water and let them chill.

3/ Meanwhile,  take duck legs off their fat and separate meat from bones and skin.

4/ Rinse and dry parsley. Chop it.

5/ Heat a pan over medium-low heat, fry duck meat  with a little bit of duck fat from the can. Add parsley and leave for 10 minutes stirring often.

6/ Mash potatoes (you can use a a food mill or potato ricer, if you don’t have any use a potato masher or heavy fork.) Pour mashed potatoes into a pan heated over low heat. Add butter, cream, nutmeg, salt and pepper. Stir well.

7/ You can use either an ovenproof dish or individual round pastry cutters. Whatever you’re using grease it with a little bit of butter and add a layer of duck topped with a layer of mashed potatoes.

8/ Grate Comté cheese and sprinkle on top of duck parmentier.

9/ Heat oven on grill position and bake for 10 minutes or until cheese has a golden color.

10/ Serve duck parmentier right away with a salad. (If you used individual round pastry cutters, separate melted cheese with a knife and carefully take cutter out.)

18 thoughts on “Duck Parmentier with Comte cheese

  1. 01/17/2010 at 1:42 AM

    I love the sound of this dish – amazing. I’ll have to come up with a special occasion to give it a try. Thanks for sharing.

  2. 01/17/2010 at 2:57 AM

    wow your such a wonderful cook and your pictures are fab, lol Rebecca

  3. 01/17/2010 at 1:07 PM

    Amazing presentation. I like all your recipe…

  4. 01/17/2010 at 3:09 PM

    i’m saving this one for something special. great blog, i’m new to it & sure to be back

  5. 01/17/2010 at 8:44 PM

    This is the perfect recipe for my duck-leg leftovers!
    The presentation is stunning!! Felicitations!

  6. 01/18/2010 at 12:22 AM

    looks fabulous, a very elegant dish

  7. 01/18/2010 at 1:51 PM

    Beautiful, simple, and refined. Nice dish.

  8. 01/18/2010 at 4:13 PM

    V – This dish so reminds me of my time living in Paris, it is one of my absolute favorites, actually, duck confit in any form makes me want to swoon. There was a little restaurant right around the corner from my apartment, called Oudinot (on Rue Oudinot), that served an amazing hachis parmentier. Thanks so much for posting this, I will definitely be making it soon! Cheers – S

  9. 01/18/2010 at 5:50 PM

    Très très classe. Bravo! Neil will be attempting this in the near future too, I am sure!

  10. 01/18/2010 at 6:02 PM

    just beautiful..

  11. 01/19/2010 at 4:58 PM

    Excellent ! This is simple easy to make and delicious.Wonderful presentation.
    A gift for you in my blog.
    Love Always.

  12. 01/20/2010 at 10:30 PM

    What an elegant dish…great picture as well :-)

  13. 01/25/2010 at 4:29 PM

    This looks so wonderful ~ I’d love to give it a try. Mmmmm.

  14. 01/26/2010 at 10:13 AM

    A geogous, clever & so well presented fab dish!!!

    It certainly has the WOW -factor!!! MMMMM,…very tasty indeed!

  15. 01/30/2010 at 3:01 AM

    What a beautiful way to enjoy duck confit!

  16. 08/14/2010 at 10:35 AM

    I love it looks tasty can anybody tell me in which restaurant i can get it i am surely gonna have one anyways nice post thanks for sharing.

  17. geoff
    04/22/2012 at 2:06 AM

    i am sorry… just tried this in France, in fact, bought from Carrefour ready made. There is major flavour missing from your dish and the duck is just lost. In their version, there was the subtle addition of tomato puree, and finely finely chopped stewed vegetables like carrots & celery which had been booked in a bouillion or something with bay and wine. much tastier and satisfying. sorry about that

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