Duck Mince Parmentier (French Cottage Pie)
Duck Mince Parmentier is a refined French twist on the classic cottage pie, swapping traditional beef for rich, flavorful duck. This dish layers a savory, slow-cooked duck mince mixture with silky mashed potatoes, finished with a golden, crispy top. It's ultimate comfort food with a gourmet touch, perfect for special occasions or an indulgent family meal.
Equipment
Large saucepan
Medium saucepan
Oven-safe baking dish
Potato masher or ricer
Wooden spoon
Fine mesh sieve
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.
Nutrition
Calories: 974kcalCarbohydrates: 47gProtein: 25gFat: 74gSaturated Fat: 32gPolyunsaturated Fat: 8gMonounsaturated Fat: 31gTrans Fat: 0.5gCholesterol: 162mgSodium: 500mgPotassium: 1434mgFiber: 6gSugar: 6gVitamin A: 3146IUVitamin C: 52mgCalcium: 276mgIron: 5mg
How did this recipe turn out for you?Rate this Recipe !
