Duck confit is a meaty, rich, and deliciously epic French classic! When paired with the flavors of shallots, spices, and wine, it becomes a mind-blowing super badass shepherd’s pie. While typically topped with mashed potatoes (boring, sad, old news), we wanted to think outside the box and create a more nutritious and delicious version, so we topped the living heck out of this pie with a silky purée of celery root - BAM! To make it even more amazing, we added the lush, creamy tang of crème fraîche to the purée. The result? An intensely satisfying and breathtakingly delicious achievement - if we do say so ourselves!
Prep time: 40 minutes
Cook time: 3 hours and 45 minutes
Note: Duck Confit Parmentier is our most time-consuming recipe but we promise that your efforts will be worth every last bite! Prep and cook time is for all 3 recipes.
This dish is perfect (and highly recommended) for dinner guests as everything can be assembled the night before. Remove the dish from the fridge one hour before baking to bring to room temperature.
6 duck confit legs, homemade (recipe follows) or store-bought, skin and bones removed,shredded into bite-sized pieces
5 tablespoons butter
1 large onion, thinly sliced
3 shallots, thinly sliced
2 ½ teaspoons Chinese five spice
3 garlic cloves
½ cup chopped parsley
1 cup dry red wine
½ lemon, juiced
2 tablespoons honey
¼ cup grated Parmesan cheese
kosher salt and freshly ground pepper, to taste
Prepare the duck confit and celery root purée.
6 duck legs, thigh and leg attached
1 tablespoon kosher salt
2 tablespoons dry vermouth
6 garlic cloves, peeled and crushed
3 bay leaves
Prick the duck legs all over with a needle or thumbtack, piercing all the way through the skin. Place the duck legs in a large bowl and sprinkle in the salt and vermouth. Toss to coat.
Lay the garlic cloves and bay leaves on the bottom of a medium to large baking dish, just large enough to hold the legs in a single layer.
Put the duck legs flesh side down on top of the garlic, cover with plastic wrap, and refrigerate for at least 8 hours or overnight. Take the duck out of the refrigerator 1 hour before cooking to bring to room temperature. Transfer the baking dish to a cold oven and set the temperature to 300℉.
Bake the duck legs for about 2 ½ hours, basting once or twice, until cooked through and deep golden brown.
Take the legs out of the oven, remove the skin and reserve for a tasty salad garnish, or just shove it in your fancy pants pie hole. Remove the bones and discard. Shred the meat in a bowl into bite sized pieces. Set aside.
Celery Root Purée
3 ½ pounds celery root, or a combo of celery root and potatoes, parsnips, rutabaga and/or apples, peeled and diced to a 1 inch cube.
2 cups whole milk or water
2 cups chicken stock, or additional milk or water
1 bay leaf
1 teaspoon kosher salt
3 garlic cloves, peeled and trimmed
3 tablespoons butter
⅓ cup crème fraîche or sour cream
¼ cup grated Parmesan cheese
Warm the milk, chicken stock, bay leaf, and salt over low heat in a large saucepan.
Peel the celery root and vegetables and dice into 1-inch cubes. Add them to the warm milk along with the garlic and bring to a low simmer. Cover the pan and cook for about 20 minutes or until the vegetables are completely tender. A knife inserted into each cube should meet no resistance.
Drain the vegetables, discard the bay leaf, and purée using a food processor, food mill, potato ricer, or masher. Add the butter, crème fraîche, and Parmesan cheese to combine. Taste and adjust seasoning if necessary.
Putting it all together:
Preheat oven to 350°F
In a large sauté pan, melt 3 tablespoons of butter and cook the onions and shallots over medium heat until tender and slightly golden, 10-15 minutes.
Add the duck meat, parsley, and garlic, and cook for 2 minutes more. Pour in the wine and simmer to reduce slightly, 3-4 minutes. Finish the duck sauce with lemon, butter, and honey. Taste and adjust seasoning if necessary.
Transfer this mixture to a medium (10x7 inch) baking dish. Top the duck mixture with the celery root purée and sprinkle with Parmesan cheese. Bake in a preheated oven for about 30 minutes or until golden brown. Serve with a large green salad.