Recette de Duck confit parmentier with porcini mushrooms and chestnut purée par SITRAM
A vos fourneaux ! Découvrez cette recette de Duck confit parmentier with porcini mushrooms and chestnut purée par SITRAM
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Cooking tools:
- Cake ring
- Ramekin
- Kitchen scale
- Potato masher
- Measuring spoon
- Paring knife
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Skillet
- Stove
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Pot
- Spoon
Ingredients
- 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
- pepper
- 100 g (3.5 oz) breadcrumbs
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