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Before starting this Duck Confit Parmentier en Cocotte recipe, make sure you have organised all the necessary ingredients.
Peel the celeriac...
... and cut into regular cubes.
Peel the potatoes and cut into small pieces.
Place the celeriac and potatoes in a saucepan. Add cold water and a generous pinch of coarse salt. Bring to a boil and cook over medium heat for about 20 minutes.
Remove the skin and bones from the duck wings and only keep the meat.
Using 2 forks, shred the meat into thin slivers. Set aside.
Peel and slice the shallots.
For this recipe, we used the 'Alligator' onion cutter...
... for a quicker and more regular result.
Sweat the shallots in a non-stick frying pan, with a knob of butter.
When the shallots become translucent...
... add the duck meat and combine. Adjust the seasoning if needed. Important: Duck confit is naturally salted!
Pour the duck and shallots preparation...
... at the bottom of 2 cast-iron mini-casseroles. Set aside.
When the potatoes and celeriac are cooked...
... drain them.
Pass the vegetables through a food mill.
When the vegetables have been processed...
... add the crème fraîche..
Add a generous knob of butter...
... and combine. Adjust the seasoning if needed.
Fill the casseroles with the vegetables purée.
On top of the casseroles, place a tart ring of the same diameter as the inside rim of the casserole (I used a 9cm tart ring). Even the surface with a metallic spatula.
Remove the ring.
Bake at 180°C (gas 4) until the surface is lightly golden. This delicious recipe should be served hot.