Duck “Parmentier”

Note: You will need 2 jars for the presentation.

Cook the potatoes “en robe des champs” (in their skins). Peel and mash. Add 20 grams of butter into small pieces and a few tablespoons of milk to thin it a bit. Add salt and pepper and stir.

Remove as much fat as you can on the duck. Fry in a skillet a few minutes to remove the rest of the fat. Drain. Add parsley and stir. In the jars, place the puree, top with duck and then end with puree. Do not fill to the top because the mashed potatoes can grow like a souffle. Add remaining butter in small pieces on top and sprinkle with breadcrumbs. Bake 15–20 minutes at 180ºC. The top has to be a little brown. If the puree is trying to escape during baking, press it with a spoon to get it into the jar.