This sophisticated Duck Parmentier, inspired by France's finest regional ingredients, never fails to impress guests. With premium South-West duck, Normandy crème fraîche, and Brittany butter, it's a testament to quality sourcing and simple mastery.
Sear the duck breast gently over low heat until pink in the center—a key to its tender succulence. Meanwhile, boil the potatoes until tender.
Once cooked, peel the potatoes. In a large bowl, mash them with most of the Normandy crème fraîche, reserving 10 cl for the caramel. Season generously with salt and pepper for balanced flavor.
Peel and thinly slice the apples.
Slice the rosy duck breast into thin strips and layer them into ramekins or individual casserole dishes. Top with the seasoned mash, then arrange apple slices over the top.
Bake for 25 minutes at 180°C (th. 6), allowing flavors to meld beautifully.
A few minutes before baking finishes, make the salted butter caramel: In a saucepan, gently heat the powdered sugar and water over low heat. After about 2 minutes, when a dark blonde caramel forms, remove from heat.
Stir in the Brittany half-salted butter until incorporated. Add the reserved 10 cl crème fraîche and whisk until smooth, light blond, and thick. Pour generously over the ramekins to fully coat.
Serve warm with a handful of fresh salad leaves for a crisp contrast.
Sourcing authentic ingredients from trusted online French delis ensures peak freshness—simply store perishables chilled until use. This recipe celebrates France's culinary heritage with reliable, time-tested techniques.
