Duck Mince Parmentier is a refined take on the classic French dish, Hachis Parmentier, which itself is a variation of the well-loved shepherd’s or cottage pie. This specialty has deep roots in French culinary tradition and is named after Antoine-Augustin Parmentier, a French pharmacist and nutritionist credited with popularizing potatoes in France during the 18th century. While traditional versions are made with beef or veal, replacing it with duck mince adds a luxurious touch, elevating it from simple comfort food to a dish worthy of a gourmet table.
The History of Hachis Parmentier
The origins of Hachis Parmentier can be traced back to post-Revolutionary France when potatoes, once considered only fit for livestock, gained prominence as a viable staple food. Parmentier championed their use, organizing grand feasts and demonstrating their culinary potential. The dish itself—consisting of slow-cooked minced meat layered under velvety mashed potatoes—quickly became a household favorite in France, much like cottage pie is in the United Kingdom.
Duck as a French Delicacy
France has a deep culinary connection with duck, especially in the southwest regions such as Gascony, famous for duck confit and foie gras. Duck offers a depth of flavor richer than beef, with a tender texture and subtly sweet undertones. In this version of Hachis Parmentier, using ground duck mince infuses the dish with a savory earthiness, complemented by a slow-simmered sauce of red wine, aromatics, and fresh thyme. The addition of duck fat in the cooking process further enhances its richness, echoing the indulgent flavors of classic French cuisine.
The Components of Duck Mince Parmentier
This dish is built on two main components: the duck mince filling and the mashed potato topping. The duck is first sautéed with finely diced onion, garlic, carrot, and celery—the mirepoix, which forms the base of many traditional French sauces and stews. A splash of full-bodied red wine deglazes the pan, deepening the flavors, while tomato paste, stock, and herbs allow the mixture to simmer into a thick, richly flavored base.
The mashed potatoes, made with Yukon Gold potatoes, butter, whole milk, and a touch of heavy cream, bring a smooth, creamy contrast to the robust duck filling. The dish is then topped with grated Gruyère cheese, a nod to classic French-style gratins, and baked to golden perfection, ensuring a slightly crisp, caramelized layer on top.
A Gourmet Comfort Dish
Duck Mince Parmentier is perfect for a cozy evening meal yet sophisticated enough for entertaining guests. It pairs wonderfully with a simple green salad dressed in a light French vinaigrette, cutting through the richness. For wine pairing, a medium to full-bodied red, such as a Bordeaux or a Pinot Noir, complements the dish’s depth of flavor beautifully.
While rooted in tradition, this take on Hachis Parmentier reimagines the humble French classic into an indulgent and heartwarming dish, proving once again that comfort food can also be elegantly refined.
Duck Mince Parmentier (French Cottage Pie)
Equipment
Ingredients
Duck Mince Filling
- 1 lb ground duck - Preferably dark meat for richness
- 2 tbsp duck fat - or unsalted butter
1 small onion - finely diced
2 cloves garlic - minced
1 small carrot - finely diced
1 rib celery - finely diced
½ cup red wine - preferably a full-bodied French red
1 cup chicken stock (chicken broth or chicken bouillon) - or duck stock for deeper flavor
1 tbsp tomato paste
1 tsp thyme - fresh, chopped
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Mashed Potato Topping
- 2 lb Yukon gold potatoes - peeled and cut into chunks
4 tbsp unsalted butter- ½ cup whole milk - warmed
¼ cup heavy cream - warmed
½ cup gruyère cheese - grated- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
Instructions
Prepare the Duck Mince Filling:
- In a large saucepan over medium heat, melt duck fat. Add onion, garlic, carrot, and celery. Sauté for 5-6 minutes until softened and fragrant.
- Add the ground duck and cook, breaking it up with a wooden spoon, until browned (about 5-7 minutes).
- Deglaze the pan by pouring in the red wine. Allow it to reduce by half, about 4 minutes.
- Stir in the tomato paste, chicken stock, thyme, and bay leaf. Reduce heat to low and let simmer for 30-40 minutes until thickened.
Prepare the Mashed Potatoes:
- Boil the potatoes in a medium saucepan with salted water until tender (20-25 minutes). Drain well.
- Mash the potatoes with butter, warmed milk, and cream until smooth. Season with salt and pepper to taste. Stir in half of the grated Gruyère.
Assemble and Bake:
- Preheat oven to 375°F (190°C).
- Spread the duck mince mixture in an oven-safe baking dish.
- Top with an even layer of mashed potatoes. Sprinkle the remaining Gruyère over the surface.
- Bake for 25-30 minutes until golden and bubbling. For an extra-crisp top, broil for 3 minutes at the end.
- Let rest for 5 minutes before serving.
Notes
- For a deeper flavor, make the duck filling a day ahead.
- It will allow the flavors to meld beautifully.
- Serve with a simple green salad dressed lightly with vinaigrette.
