Parmentier de Canard

Hachis Parmentier” is the French version of the well known Cottage Pie. Traditionally made with ground beef, we added our twist and used Duck Confit to take the flavours to the next level of deliciousness! It is so easy to make and great to keep everyone warm.


Serves 6

  • 2 cans of FRANCK FOOD Duck Leg Confit (800g)
  • 1.5kg Potatoes, peeled and cubed
  • 100mL Full Cream Milk
  • 50g unsalted Butter
  • Salt
  • Pepper
  • Bread Crumbs
  • Green Salad to serve


Cook the potatoes in a large pan of boiling salted water over a medium heat for 15-20 minutes, or until tender.

Drain the potatoes in a colander and leave to  steam dry for a couple of minutes. Put back in the pan and mash well.

Add the butter and half the milk. Mix well.  Season with salt and freshly ground pepper.

Add more milk until you get the required consistency. Set aside.

Pour the content of the Duck Confits cans in a large sauce pan and heat gently over low-medium heat, until the fat starts to simmer.

Preheat oven to 220C fan forced.

Take the duck pieces out of the pan and place them in a large bowl.

Carefully take all the bones out by gently pulling the meat off.

Using two forks (or your fingers) shred the meat until you obtain a nice even consistency, it should look like pulled pork.

Place the duck meat in a baking dish and create a nice even layer.

Form another layer with the mash potatoes and add a small handful of bread crumbs on top.

Place in the oven for 10-15 minutes, or until the mash and crumbs start to look golden (you can use the grill setting of the oven for the last couple of minutes).

Serve with a simple green salad.



Tip: Transfer the duck fat in an empty jar and keep it in your fridge or freezer. Use it to cook and sauté your vegetables!

Products Used In This Recipes