Hachis Permentier de Confit de Canard
Recipe type: Main Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Parmentier is a French mashed potato and meat dish where potatoes are spread on top of the meat, often with cheese, then baked. Instead of potatoes I used potimarron, a winter squash with a delicate chestnut flavor and subtle, earthy sweetness. In the US it’s known as Red Puri or Hokkhido squash. Buy pre-made confit duck legs and this dish is a breeze! Pairs nicely with a glass of Elodie Balme Rasteau Rouge.
  • 1 medium sized (about 2 cups cooked) potimarron, Hokkaido or Red Kuri Squash
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cinnamon
  • 1 tablespoon butter, optional
  • 1 tablespoon fresh thyme, minced (or 1 teaspoon dried thyme)
  • 4 duck legs confit, pre-made
  • ¼ cup Italian Parsley, chopped
  • salt and pepper
  • ¼ cup bread crumbs
  1. Preheat oven to 375 F.
  2. Cut the squash in half, seed and place on a parchment-lined baking sheet. Cover loosely with foil. Bake for 20- to 30 minutes, or until very tender. Remove and cool.
  3. While the squash is baking, remove the skin and most the fat from the duck legs. Take the meat off the bone and tear the meat into smaller pieces.
  4. When the squash is cool enough to handle, scrape the flesh from the skin. Place in a food processor (or use an immersion blender) with the paprika, cinnamon, and butter if using. Pulse to create a rustically soft mixture. Mix in the fresh thyme, season with salt and pepper.
  5. Divide the duck meat among four small casserole dishes (about a 1-cup capacity); dot the top of each with duck fat.
  6. Spoon squash on top of the duck to about ½- to ¾-inch thickness. Sprinkle parsley on top. Place on a baking sheet in a 325 F oven for 15 minutes.
  7. Remove and enjoy immediately. I served this with roasted romanesco broccoli and Brussels sprouts, and our favorite artisan bread but go with what speaks to you!
Recipe by Savor the Harvest at https://savortheharvest.com/rhone-valley-rasteau-cru-new-generation-wine-with-duck-confit-winophiles/