Name: Parmentier de confit de canard aux cèpes et foie gras (Duck, cep and foie gras shepherd’s pie)
Yield: For 4
Cuisine: French
Ingredients: 200 g jar preserved cep mushrooms; 50 g tin or jar of foie gras de canard or oie; 2 tinned cuisses de canard confit (confit duck’s legs); 30 g grated gruyère cheese; 75 g butter; 1 shallot, finely chopped; 500 g floury potatoes, such as Maris Piper; 3 tablespoons milk

Preparation info

For
4

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

The hachis parmentier (a kind of shepherd’s pie) is named after Antoine-Augustin Parmentier, a famous physician who introduced potatoes to France in 1771. Apart from the potatoes, all three ingredients in my version of the dish are classic épicerie fine products. This is a quick, easy and luxurious dish to master and serve.