A gourmet and refined dish, perfect for winter meals or special occasions.

Ingredients

For the duck confit with porcini mushrooms and foie gras:

• 2 confit duck breasts
• 200 g porcini mushrooms (fresh, rehydrated, or canned)
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper
• 1 kg mashed potatoes prepared with duck fat
• 150 g fresh foie gras

Instructions

1. Preparing the duck confit with porcini mushrooms:

   • Remove the skin from the confit duck breasts and shred the meat with a fork. Set aside.
   • If using fresh porcini mushrooms, clean them carefully to remove any dirt and cut them into pieces.
   • Heat a little duck fat in a pan over medium heat.
   • Add the shallots and garlic, and sauté until tender and lightly golden.
   • Stir in the porcini mushrooms and cook until golden and any liquid has evaporated.
   • Add the shredded duck meat, mix well, and heat through for a few minutes.
   • Season with salt and pepper to taste, then stir in the chopped parsley at the end. Set aside.

2. Assembling the parmentier:

   • Preheat the oven to 180°C (350°F).
   • Season the fresh foie gras slices with salt and pepper.
   • In an oven-safe dish:
     • Spread a layer of mashed potatoes.
     • Add a layer of the duck and porcini mixture.
     • Place slices of fresh foie gras on top.
     • Cover with another layer of mashed potatoes.

3. Baking:

   • Bake for 20 to 25 minutes, until the top is golden and crispy.
   • Let rest for a few minutes before serving.

Serving Tip

Serve hot, paired with a lightly dressed green salad for a complete and balanced meal.

Drink Suggestion

This dish pairs beautifully with a full-bodied red wine, such as a Bordeaux or a Pinot Noir.

Enjoy your meal!