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Recipe for duck parmentier with eggplant riste
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Difficulty :
Preparation time : 15 min
Cooking time : 20 min
Ingredients
For 4 people:- 1 jar of eggplant riste 600g Jean Martin
- 800 g potatoes
- 20 cl of milk
- 30g butter
- 2 confit duck legs
- 16 cooked chestnuts
- 1 tsp grated nutmeg
- Chopped parsley
Recipe
Cook the potatoes in a pan of salted water until the tip of the knife penetrates easily.
Drain them then mash them with the butter cut into pieces, the hot milk and the grated nutmeg.
Mix half the jar of eggplant riste with the crumbled duck.
Brown the crushed chestnuts with the chopped parsley in a knob of butter.
Preheat the oven to 200°C.
Place the circles for presentation on a baking tray and garnish them alternating with the Riste confit, the puree and a few crushed chestnuts.
Place in the oven for about 10 minutes to brown
Place each of the circles on plates and carefully remove them before serving.
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