Château d'aussières
Accompanied by parmentier of duck confit
Suggested by Eric Kohler, Technical Director Château d'Aussières
Ingredients
- 3 legs of duck confit
- Duck fat
- Espelette pimento powder
- 6 potatoes for mash
- Salt, peppercorns, olive oil
- 2 cloves
- 1 small bunch chives
- 4 small mint leaves
- 1 bouquet garni
- 2 cloves garlic
For 4 persons Preparation time: 20 minutes | Cooking time: 1 hour 15 minutes
The recipe :
Gently cook the duck legs for 40 minutes in a high-sided frying pan with 3 tablespoons of duck fat, the bouquet garni, the cloves, the unpeeled garlic and the peppercorns.
Add the finely sliced shallots then cook gently for a further 20 minutes. Boil the potatoes in salted water for 30 minutes, drain and mash roughly with a fork adding a teaspoon of Espelette pimento powder, season with salt and pepper.
Remove the duck meat from the bone and shred it. Add the shallots, the crushed garlic and some snipped chives, sprinkle with salt. Make the pies using a circle by alternating a layer of mash, a layer of mince and another layer of mash. Warm up for 5 minutes in the oven before serving, sprinkle with fresh chives.
The wine :
A nice round wine, dense and concentrated, woody and spicy with very elegant hints of menthol. The complexity of aromas and the texture of the confit make this dish a lively and ideal match.
Serve with a young vintage of Château d'Aussières
