Duck Confit Shepard's Pie
- JonH Dec 14, 2006 11:22 PM
I had wonderful duck confit shepard's pie while in Paris. I have some duck confit at home and was hoping to try to make some shepard's pie out of it. Unfortunately, I can't find a recipe. Does anyone have a recipe or some suggestions on how to make this? Thanks.
It was sort of like reversed shepard's pie. It had mashed potatoes on the bottom, the filling which was duck confit, vegetables, and a very rich dark sauce almost like a demi glace, and had a piece of seared foie gras on top. Well I don't have any foie gras, but I'd love to try and figure out a good rich sauce to searved the duck confit in. Thanks.
<pedantic mode on>
Properly, shepherd's pie is made with lamb. Everything else is cottage pie.
<pedantic mode off>
To be helpful with your request the basic recipe would be to brown the meat, saute some onions and mushrooms add a bit of garlic, any veg that you happen to like, about a cup of water or stock, simmer for about an hour until meat is tender, add flour or cornstarch to thicken. Transfer mixture to a caserole dish, top with mashed potatoes, and bake at 350 for 30 minutes or so (or until the potatoes are browned slightly).
Now, since you are looking to do this with duck confit I would imagine that you could completely cut out the browning of the meat (since technically that should already be done) and the simmering bit, as the duck should not need to really be tenderized by braising. You would probably want to do up some sort of gravy preparation to keep everything moist when it goes in the oven.
I wish I had some duck confit at home so I could try this. :-)
Parmentier of confit de canard is really easy to make. The proportions I use:
2 thighs of confit de canard
2 shallots, 1 clove of garlic
1/2 pound potatoes
Peel, boil, drain, puree your potatoes, season with salt and pepper, and thin with milk until they're fluid but will still hold peaks.
Remove the meat from the thighs and shred/cube into small pieces. Mince the shallots and garlic, sweat in a pan with a little minced parsley and some of the fat from the confit. Add the meat and cook over medium heat for a couple minutes until you get a little crustiness in the meat. Remove from heat and add a pinch or two of coriander.
Put down a layer of the potato puree, then the meat mixture, then top with a final layer of potato. A little bit of grated gruyère is nice on top, but just a touch, don't cover it with a layer of cheese. Bake for 20-30 min at 350 F.