50 min

Duck Hachis Parmentier

Name: Duck Hachis Parmentier
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: x 2.00 French duck confit legs; x 1.00 Onion; x 1.00 French Carrots; 1.00 cup Chicken stock; 21.00 oz French Potatoes; 3.50 oz French butter; 0.50 cup Whole milk; 1.00 pinch Ground nutmeg; Salt & ground pepper

By Myriam Baya, Food blogger

Enjoy our gourmet twist on the classic French hachis parmentier – the refined cousin of shepherd’s pie. Tender shredded duck confit layered under creamy mashed potatoes makes this dish the ultimate French comfort food, perfect for cosy family dinners or a winter feast.

Hachis Parmentier is a classic of French home cooking, named after Antoine-Augustin Parmentier, the 18th-century pharmacist who popularised potatoes in France. Traditionally made with leftover roast meat, it combines layers of tender meat and creamy mashed potatoes into a comforting, hearty dish. This duck hachis parmentier elevates the classic, using succulent shredded duck confit instead of standard minced meat. Baked until golden on top, it’s the ultimate French comfort food – rustic, indulgent, and deeply satisfying.

Often enjoyed in family kitchens and cosy bistros across France, duck hachis parmentier is ideal for winter dinners, casual gatherings or any occasion that calls for hearty, gourmet home cooking. Serve with a simple green salad or a glass of red wine to complete the experience, and you have a dish that is both comforting and distinctly French.

Preparation time

20 min

Ingredients For

French duck confit legs x 2
Onion x 1
French Carrots

x 1 See the article
Chicken stock 1 cup
French Potatoes 21 oz
French butter 3.50 oz
Whole milk 0.50 cup
Ground nutmeg 1 pinch
Salt & ground pepper

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Preparation

Peel the potatoes, cut them into cubes, and cook in a saucepan of salted water for about 12 minutes, until tender.

While the potatoes cook, heat the milk and butter in a small saucepan until melted.

Drain the potatoes, then mash them with a potato masher. Mix in the milk and butter, season with nutmeg and salt, and set aside.

Peel and finely chop the onion. Peel the carrot and dice it into very small cubes. Set aside.

Preheat the oven to 464 °F on the grill setting.

In a frying pan, heat a dash of olive oil. Cook the onion over low heat with a pinch of salt until golden. Add the diced carrot and cook for a few more minutes, then pour in the chicken stock and simmer for 5 minutes.

Cut the duck confit legs into small pieces, removing the fat. Add the duck to the pan and cook for an additional 10 minutes, allowing the flavours to combine.

Spread the duck and vegetable mixture in a baking dish. Top evenly with the mashed potatoes, then place under the grill until the top is golden and lightly crisp.