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Duck confit parmentier with porcini mushrooms and chestnut purée

Savory recipes Winter 30 minutes to 1 hour Recette de fête Medium difficulty Casserole
Prep time
20 minutes
Cooking time
30 minutes
6 people


  1. Preheat the oven to 180°C (360°F).
  2. Chestnuts: remove a small portion of their shells with a small knife then cook them in salted boiling water with a bay leaf. Once cooked, drain, peel, then mash with the milk and butter.
  3. Season as needed and set aside.
  4. Mushrooms: clean the stems, run quickly under water, then cut or chop into small pieces.
  5. Peel and chop the shallots. Sweat in a frying pan, then add the porcini mushrooms and 5 g (1 tsp) of porcini mushroom powder.
  6. Sauté for 10 minutes, then add the cream and season. Set aside.
  7. Wash and chop the chervil.
  8. Warm up the duck legs, remove as much of the fat as possible, and crumble the meat with the chervil.
  9. Mix the breadcrumbs with salt, pepper, and 5 g (1 tsp) of porcini mushroom powder.
  10. Place a greased sheet of parchment paper on a baking sheet.
  11. Arrange the parmentier inside a greased ring mold. To do so, pack the duck meat in the bottom of the ring, then cover with the chestnut purée and porcini mushrooms. You can also use individual ramekins.
  12. Sprinkle with the seasoned breadcrumbs and bake until golden brown.


  • 4 whole duck legs confit preserved in duck fat (around 750 g or 26.5 oz)
  • 400 g (14 oz) chestnuts
  • 500 g (17.6 oz) porcini mushrooms
  • 3 shallots
  • 10 g (2 tsp) porcini mushroom powder
  • 150 g (2/3 cup) salted butter
  • 20 cl (4/5 cup) whole milk
  • ½ bunch of chervil
  • Salt and pepper
  • 100 g (3.5 oz) breadcrumbs




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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