Skip to content

The main dish, Chic bistro

Confit duck parmentier with mesclun salad

Confit duck parmentier with mesclun is a comforting dish for 6, with golden mashed potatoes over shredded confit duck, served with a tangy green salad. It takes 40 minutes of active work, comes together entirely the day before, and only needs baking on the day. Rated easy, it costs €4.40 per person, and the key to success is scoring the mash so it browns well.

A confit duck parmentier under a golden mashed potato crust, baked until gratin, with a small salad for freshness.

Confit duck parmentier with mesclun salad
For
6 people
Work
40 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€4.40
Calories per person
790 kcalcalculated by Kiloach, your weight coach

Under the crisp golden crust of mashed potatoes sits a filling of shredded confit duck, tender and rich, lifted by garlic and parsley. The contrast between the hot gratin and the small vinaigrette dressed mesclun salad brings just enough freshness to keep the meal from feeling heavy. It is a fall and winter dish, easy to love, that works just as well for kids as for adults.

This is the kind of dish you pull out for a weeknight dinner with friends on a cold evening, or a Sunday family meal without spending the whole afternoon in the kitchen. It almost stands on its own, a light starter before and a simple dessert after are enough to build a menu around it.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 30 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 35 min
  4. When it's time to serve 1 step

The day before, shred the duck, build the filling with onions, garlic and parsley, make the mash and spread it over the top, then refrigerate the dish. On the day, take it out thirty minutes before guests arrive, sprinkle with breadcrumbs and butter, and bake while you welcome everyone. Right before serving, whisk the vinaigrette and dress the mesclun just before sitting down.

The ingredients

6 people

Butcher

  • Confit duck legs 6

Fruits and vegetables

  • Mashing potatoes 1.4 kg
  • Onions 2
  • Garlic 2 cloves
  • Parsley 1 bunch
  • Mesclun salad 200 g

Dairy

  • Butter 80 g
  • Milk 25 cl

Pantry

  • Breadcrumbsoften in the pantry 3 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Shred the duck leg meat, discarding the skin and bones, and soften the chopped onions in a little of the confit fat.

    Save a bit of crispy skin, crumbled, it adds crunch.

  2. Mix the duck with the onions, garlic and chopped parsley, then spread it all into a large baking dish.

    Press it down gently without crushing it, the filling should stay juicy.

  3. Cook the potatoes, mash them with the butter, warm milk and nutmeg, season with salt and pepper, then spread the mash over the duck and score it with a fork. 30 min

    The fork marks catch the heat and form a golden crust.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the dish out of the fridge thirty minutes ahead, sprinkle with breadcrumbs and small pieces of butter, and bake at 200 degrees. 35 min

    Use just a light layer of breadcrumbs, it only needs to brown.

When it's time to serveThe final touches, right in front of your guests.

  1. Make the vinaigrette with olive oil, balsamic vinegar and mustard, dress the mesclun and serve it alongside the parmentier.

    Dress the salad at the last minute so it stays crisp.

Our tips to get it right

  • Pick starchy potatoes, like russets or Yukon Golds, for a mash that holds its shape and absorbs the butter without turning gluey.
  • Drain the shredded duck well before mixing it with the onions, too much confit fat will make the mash slide around when you serve it.
  • If your baking dish is wide and shallow, the gratin will brown faster and more evenly than in a deep, narrow one.

The variations

  • Swap the confit duck for shredded roasted chicken thighs for a lighter, less expensive version.
  • For a vegetarian version, replace the duck with green lentils cooked with the same onions and garlic, the texture still holds up nicely under the mash.
  • For kids, skip the nutmeg and bake it a bit less browned, serving carrot sticks instead of the mesclun.

What to serve it with

  • A light red wine like pinot noir
  • A vegetable soup starter
  • An apple tart for dessert

Storage

The parmentier keeps 2 to 3 days in the fridge in a covered dish. It freezes well before baking, for up to 2 months, thaw in the fridge before finishing it in the oven. Reheat leftovers in the oven rather than the microwave to keep the mash crisp.

Questions about this recipe

Can you use store bought mashed potatoes instead?

You can, to save time, but homemade mash holds up better during baking and releases less water, which keeps the parmentier from getting soggy. If you do use store bought, pick a firm one and cut back slightly on the milk in the recipe.

How do you get a really golden, crisp crust?

Score the mash with a fork before adding the breadcrumbs and butter, those ridges catch the oven's heat. You can finish it under the broiler for two minutes, watching closely so it does not burn.

Can you swap the mesclun for a different salad?

Yes, arugula or a green lettuce like Boston works just as well with this mustard vinaigrette. The main thing is choosing a green that adds crunch and a touch of bitterness against the rich gratin.

Does this work for 8 people with adjusted quantities?

Yes, just increase the amounts by about a third, keeping the baking dish wide enough that the mash layer stays thin. The baking time stays roughly the same.

Can a confit duck parmentier with mesclun salad be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a confit duck parmentier with mesclun salad?

Allow 1 h 40 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a confit duck parmentier with mesclun salad?

About 790 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a confit duck parmentier with mesclun salad cost?

About €4.40 per person, that's €26.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten, mustard. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Garlic mushroom toasts The appetizer

Chic bistro

Garlic mushroom toasts

  • 25 min of work
  • Prepared the same day
  • Very easy, €0.90 per person

120 kcalcalculated by Kiloach

Mains for entertaining

See all