Parmentier

   

This is a very classic French recipe that essentially involves making a three-layered pie. The bottom layer contains onions, the second layer duck magret (breast) or duck thigh, and the top layer mashed potatoes. On some occasions, the onion layer is omitted, although the classic recipe always includes it.

The whole dish is gratinated and served in portions where the contrast between the three layers should stand out in each bite. It has no secrets, and with this explanation, it's almost enough to prepare it without further details.

There are two ways to present it: on a dish from which portions are distributed, or in more formal meals, in small bowls called ramekins or even unmolded, for individual use (as in the photograph).

Serving it as an appetizer in a Christmas meal is a sign that the meal is going to be elegant.

INGREDIENTS (4 servings):

• 1.5 kg (3.3 lb) of potatoes (for making the mashed potatoes)
• 6 medium-sized red onions (sweet) or shallots
• 4 duck thighs
• 250 grams (9 oz) of semi-cured grated cheese
• Salt
• Pepper
• Butter
• Extra virgin olive oil

First, season the duck thighs with salt and pepper. Make some incisions on the skin and sear them in a pan with a small drizzle of olive oil until they are golden brown. Set aside.

In the same pan - it's important to leave the fat released by the thighs - sauté the onions, cut into julienne. Season them with salt and let them cook until they become transparent. These onions will constitute the base of the pie. Set aside.

Next, boil the potatoes until they are soft. Drain them and mash them with a fork, adding a quarter cup of olive oil (50 ml) and a teaspoon of salt. This makes the mashed potatoes.

Now it's time to assemble the pie.

In a baking tray with some depth, place the onions at the bottom (or, as mentioned earlier, in individual containers). Next, add the shredded duck meat without the skin. Then cover with the mashed potatoes. On top of the mashed potatoes, place two or three tablespoons of butter and the grated cheese.

Preheat the oven to 180 degrees Celsius (356 F) and bake the tray for half an hour. Five minutes before the end of baking, switch on the broiler to brown the top.

Isn't it simple?

If you've opted for a dish from which you'll distribute the parmentier, bring it to the table as it is. For individual servings, place them on the plate without unmolding and serve them with salad. If you prefer to unmold, in that case, make sure the ramekin is well greased and let it cool a bit after removing it from the oven, or it will be challenging. In cases where it's unmolded, a somewhat complex process, be careful to flip the parmentier so that the gratinated part is on top again.