Pistachio and raspberry Swiss roll
Duck Parmentier
Main course
1h
25 mins
4 people
- 4 confit duck legs
- 2 onions
- 10 potatoes
- 20 g Alsace Lait unsalted butter
- 1 teaspoon nutmeg
- A little milk
- Salt
- Pepper
Preparation
- Cook the peeled potatoes in salted water for 20 minutes.
- Sauté the sliced onions in a little duck fat until caramelised.
- Remove the skin from the duck legs and shred the meat by hand.
- Mash the potatoes, add the butter, salt, pepper, nutmeg and milk, then mix well.
- Spread the duck and onion mixture in a baking dish.
- Spread the mashed potatoes on top.
- Bake at 200°C for 25 minutes.
Photo credit: Marie Soehnlen
Bon appétit
In pictures
