Parmentier with hazelnut oil and duck confit with morel mushrooms

Ingredients

• 700 g of Bintje potatoes
• 100 to 150 ml of milk
• 40 g of hazelnut oil
• coarse salt
• 300 ml of dark poultry stock
• 24 small dried morel mushrooms
• 2 duck confit thighs
• 1/2 garlic clove
• 1 sprig of parsley
• a bit of sauce

Preparation:

• Potato purée

1. Boil the potatoes, starting with cold water salted with coarse salt (approx. 15 g per litre)
2. Mash the potatoes
3. Season the milk and bring it to the boil (you can also add a bit of nutmeg)
4. Dry out the mashed potato over a low heat
5. Gradually add the hazelnut oil, followed by the boiling milk (you may not want to add all the milk, depending on your desired texture and the type of potato).
6. Keep in a double boiler with cling film over the purée (to stop the surface drying out)
7. Note: you must always work with mashed potato when it is hot to prevent it going stringy

• Sauce

1. Rehydrate the morel mushrooms by pouring over boiling water up to level. Leave to swell for 20 to 30 mins
2. Remove the rehydrated morels and rinse them if necessary (if there is any sand on them). Filter the water.
3. Reduce the stock to a demi-glace and add the mushroom water once reduced, then the mushrooms
4. Keep warm in a water bath

• Confit

1. Chop the garlic and parsley
2. Bone the confit thighs
3. Cut the meat into small pieces and sauté with no oil or fat in a frying pan (until it is slightly crispy)
4. Add the chopped garlic and parsley and a little demi-glace to hold it all together
5. Keep warm in a water bath

• PRESENTATION

1. In a ring mould, place a layer of confit a third of the height and press down well with spoon
2. Add purée up to the top of the ring mould (we used a mould of 6 cm diameter and 4.5 cm height), smooth over with a spatula to level the surface
3. Decorate around the centre of the plates with the demi-glace
4. Place the Parmentier in the centre and remove the mould
5. Decorate with the morel mushrooms