Intermediate level
Preparation time: 2 hours

Well, now that the Holidays are here next door, it is time to start thinking about slightly more showy and elegant recipes. I leave you this parmentier proposal with our blue duck thighs, which is a dish that is very tasty and great to share.

INGREDIENTS

500 gr. Mallard duck thighs Artemonte
Olive oil
3 garlic cloves
Whole black pepper balls
2 or 3 potatoes
Salt
Water
Milk
Parmesan

RECIPE PREPARATION

The first thing you are going to do is season the Artemonte azulon meat with salt and pepper.
Put them in a casserole with the garlic and cover them with olive oil, bring it to a low heat for 1h 30 min. but without boiling.
In another casserole, put the potatoes to cook with water and salt for 15 or 20 min. Once they are ready, you pass them through a potato mill until they are very thin.
Return the puree to the casserole with milk, salt, ground black pepper and duck confit oil. Mix until completely integrated, add more milk or oil until you get a creamy texture.
Once the time for the thighs has passed, check that the meat is easily removed from the bone, if not, leave a little more. Remove all the meat from the bones and reserve.
Presentation: You are going to need a plating ring, place it on a plate or dish suitable for the oven and you are going to put a little puree on the base, grate Parmesan cheese, meat from the thighs, and layer until you finish with mashed potatoes .
Leave the last layer as thin as possible, grate Parmesan cheese generously on top and bake 3-5 min. at 220ºC until slightly golden and ready to enjoy

CONCLUSION

This dish is not difficult to make, a bit laborious but nothing more, and it is great for these Holidays as a canapé to share. Since Artemonte duck legs are so juicy and tasty, success is guaranteed.