Duck Parmentier with apple and spinach
This duck parmentier with apple and spinach is a delicious, rich casserole with a surprising combination of flavors. Butter-tender confit duck is paired with a rich sauce, tender spinach, and golden-brown caramelized apples.
Ingredients · Servings 4
- 4 confit duck legs from a jar or vacuum packed
- 50 g butter
- 50 g duck fat
- 1 dash of Calvados
- 250 gr beef stock
- 250 ml chicken stock
- 450 g washed spinach leaves
- 2 finely chopped shallots
- 3 stewing apples
- 1 pinch of sugar
- 750 g mashed potatoes
- 1 cup breadcrumbs
- pepper
- salty
- nutmeg
Method · 30 min
- Remove the duck meat (and skin) from the bone and fry until crispy in a mixture of butter and duck fat.
- Make the sauce. Use the pan in which you fried the duck legs. Deglaze the pan with the Calvados and add the beef and chicken stock. Let it simmer until it reduces to a rich sauce and season to taste with salt and pepper.
- Continue with the spinach. Sauté the finely chopped shallots in butter. Add the spinach and stir-fry until wilted. Season with pepper, salt, and nutmeg. Drain.
- Peel the cooking apples and cut them into wedges. Fry them in butter until golden brown and add a little sugar to caramelize them.
- Arrange the shredded duck meat in an oven dish and pour the sauce over it. Place the apples on top, followed by the spinach.
- Cover with the mashed potatoes and sprinkle with breadcrumbs. Place the dish in a preheated oven at 200°C for 25 minutes, or until a crispy crust forms.
