“A comforting dish when the cold arrives”: Cyril Lignac offers you his recipe for duck parmentier!
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Even if the summer season of Tous en cuisine is over, Cyril Lignac has not finished delighting us. From now on, he offers daily his “recipe of the day” which highlights a delicious and seasonal preparation that is easy to reproduce. To celebrate the arrival of autumn, the chef has concocted a delicious recipe “to share when the cold arrives”.
On the daily menu: a revisited shepherd’s pie ! Here, no beef, the chef uses confit duck legs which he simmers with small vegetables. But what we love the most is the parmesan cream that he adds on top to make it even more soft. Here is the recipe!
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- 2 legs of duck confit
- 1 sweet onion
- 4 button mushrooms
- 3 ripe tomatoes
- 20 cl of stock cube
For the puree:
- 600 g potatoes
- 100 g of semi-salted butter
- 10 cl of whole milk
For the parmesan cream:
- 50 cl of whole liquid cream with 33% fat
- 50 g grated parmesan