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Parmentier soup, shredded duck confit and wholegrain mustard sour cream


Puréed soup of leeks and potatoes topped with shredded duck confit and a touch of mustardy sour cream.


Recipe for 4 persons

For the Parmentier soup

2 Unit(s)
400 Gr
1 Liter(s)
Chicken stock
100 Ml
Cream 35%

For the duck and sour cream

1 Unit(s)
Confit duck leg
60 Ml
Sour cream
15 Ml
Wholegrain mustard
12 Sprig(s)
  • Olive oil
  • Salt and pepper
Parmentier soup, shredded duck confit and wholegrain mustard sour cream

Preparation time: 30.00 min

  • General preparation

    Peel and cut the potatoes into cubes. Slice the leeks. Chop the chives.

  • Parmentier soup preparation

    In a small pot, drizzle some olive oil and sweat the leek. Season with salt and pepper and cook for 4-5 minutes. Pour the chicken broth. Add potatoes and cook for 20 to 25 minutes. Blend until smooth using a hand mixer. Adjust seasoning with salt and pepper then add in the cream.

  • Confit duck and mustardy sour cream preparation

    Remove the skin of the duck leg and Shred the flesh using a fork. In a small bowl, mix the sour cream and the wholegrain mustard.

  • To serve

    In a bowl, pour the soup. Top with some duck meat and mustardy sour cream. Decorate with some chives.

You can find the confit duck legs at your local butcher shop.

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