{"id":2952,"date":"2024-05-03T10:33:09","date_gmt":"2024-05-03T10:33:09","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2952"},"modified":"2024-05-03T11:32:07","modified_gmt":"2024-05-03T11:32:07","slug":"duck-confit-parmentier-with-piperade-and-a-garlic-and-thyme-potato-puree","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/duck-confit-parmentier-with-piperade-and-a-garlic-and-thyme-potato-puree\/","title":{"rendered":"Duck Confit Parmentier with Pip\u00e9rade and a Garlic and Thyme Potato Puree"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">I believe you could describe the <em>Duck Confit Parmentier<\/em> as a duck confit pie. The duck meat is simply separated from its bones, shredded into smaller pieces and baked under a blanket of mashed potatoes. I like to add some Basque styled stewed peppers, <em>pip\u00e9rade<\/em> (the recipe you can find below), to the meat and infuse the potato puree with garlic, bay leaf and thyme.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">4 duck legs confit, one per person<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a small handful of bread crumbs <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">For the potato puree:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">1 kg of potatoes (of your choice, suitable for mashing)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2-3 cloves of garlic, peeled<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a few sprigs of thyme, leaves picked<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 bay leaf<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">60 g of butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 200 ml of full fat milk (or more if needed)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">white pepper<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Melt the butter in a pan. Once it starts to foam add the garlic, bay leaf and thyme. Fry gently for 5 minutes or so and leave to cool.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In the meantime place the potatoes in their skins in large pot, cover with water, season generously with some salt and bring the water to the boil.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Lower the heat down and boil the potatoes until tender. Drain the potatoes and leave to cool until easy to handle.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Peel the potatoes and pass them through a potato ricer. Return the potatoes to a clean pot, warm up the butter (discard the garlic and bay leaf) and pour it over the mashed potatoes, stirring all the time. Keep the pot on a medium heat and gradually add the milk, stirring all the while, until the mash turns creamy.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Season with some salt and white pepper to taste.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If it\u2019s just the two of us I use two separate baking dishes, but for a bigger crowd one baking dish, roughly 28cm x 20 cm is more suitable.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Grease the dish with a little bit of the duck fat.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Neatly arrange the duck meat with the<em> pip\u00e9rade<\/em> (you may not use it all) in alternating stripes, which makes the dish more visually appealing.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Top the duck layer with the potato puree, spreading it evenly and levelling it with the back of a spoon. If you wish you could run a fork all the way pressing it gently, in order to create a decorative pattern. Sprinkle the top with the breadcrumbs .<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the preheated oven to 180 C fan\/ 200 C static oven for 25 minutes, until the top turns crunchy and golden in colour.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve immediately with a plain green salad on the side.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">For the Pip\u00e9rade <\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">4-6 peppers (red and\/or green, if available buy the long and narrow <em>romano<\/em> variety)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 small onions (I like sweeter <em>Roscoff<\/em> onions), chopped or thinly sliced<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 cloves of garlic, peeled<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 bay leaf<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 sprigs of thyme<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a splash of white wine<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a few pinches of <em>piment d\u2019espellete<span class=\"Apple-converted-space\">\u00a0 <\/span><\/em>(or use some paprika and\/or smoked paprika)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 tablespoons of olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 100 ml of passata <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Wash the peppers.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cut them lengthways in half and scoop out the seeds.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cut the peppers in 1cm strips.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Heat up the olive oil in a saucepan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the onions and fry them for about 5 minutes. Add the garlic, thyme and the bay leaf, and after 2 minutes the peppers. Fry everything for a few minutes stirring frequently.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour in the wine and wait until it has almost evaporated.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Season with some salt and a few pinches of the <em>piment d\u2019espellete<\/em>. Pour over the passata, put the lid on and cook on a low to medium heat until the peppers turn tender but still holding their shape (about 15 minutes). <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Taste and season again if needed.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I believe you could describe the Duck Confit Parmentier as a duck confit pie. The duck meat is simply separated from its bones, shredded into smaller pieces and baked under a blanket of mashed potatoes. I like to add some Basque styled stewed peppers, pip\u00e9rade (the recipe you can find below), to the meat and &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/duck-confit-parmentier-with-piperade-and-a-garlic-and-thyme-potato-puree\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Duck Confit Parmentier with Pip\u00e9rade and a Garlic and Thyme Potato Puree&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2954,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[426,427,428],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2952"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2952"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2952\/revisions"}],"predecessor-version":[{"id":2991,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2952\/revisions\/2991"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2954"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}