DUCK PARMENTIER WITH COMTE CHEESE
Duck Parmentier is a French classic, the classy version of 'Hachis Parmentier' (Shepherd's pie). The original recipe doesn't use Comté cheese, you can replace it by parmesan cheese or simply skip the cheese part. Original recipe here: http://frenchcookingfordummies.com/2010/duck-parmentier-with-comte-cheese/
Provided by French Cooking for
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and cut them into 2 or 4 pieces depending on their size (bigger pieces will need more time to be done).
- Boil potatoes into salted water for 30 minutes (they'll be easier to mash if overcooked). Drain water and let them chill.
- Meanwhile, take duck legs off their fat and separate meat from bones and skin.
- Rinse and dry parsley. Chop it.
- Heat a pan over medium-low heat, fry duck meat with a little bit of duck fat from the can. Add parsley and leave for 10 minutes stirring often.
- Mash potatoes (you can use a a food mill or potato ricer, if you don't have any use a potato masher or heavy fork.) Pour mashed potatoes into a pan heated over low heat. Add butter, cream, nutmeg, salt and pepper. Stir well.
- You can use either an ovenproof dish or individual round pastry cutters. Whatever you're using grease it with a little bit of butter and add a layer of duck topped with a layer of mashed potatoes.
- Grate Comté cheese and sprinkle on top of duck parmentier.
- Heat oven on grill position and bake for 10 minutes or until cheese has a golden color.
- Serve right away with a salad. (If you used individual round pastry cutters, separate melted cheese with a knife and carefully take cutter out.).
Nutrition Facts : Calories 192.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 19.2, Sodium 26.5, Carbohydrate 32.2, Fiber 4.1, Sugar 1.4, Protein 4
MACARONI WITH MIMOLETTE AND COMTE' CHEESE
Mimolette Cheese has a sweet and nutty flavor with a fruity aroma. Comte' Cheese has a creamy, nutty caramelized flavor. Comte' Cheese has been produced since the time of "Charlemagne". These French Cheeses are Semi-Hard and make a wonderful Mac and Cheese.
Provided by Potagekempcc
Categories Macaroni And Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 350°F.
- Grease a baking dish with 1-tablespoon butter and set aside.
- Bring a large pot of salted water to a full boil. Add pasta and cook until al dente. Drain pasta and toss with olive oil.
- In a large saucepan melt remaining butter. Whisk in flour and cook roux for 2-3 minutes. Whisk in heavy cream and stir until sauce thickens. Add bay leaf.
- Add Dijon mustard, Piment D' Espelette, nutmeg, sea salt, white pepper and stir until combined.
- Fold in Mimolette and Comte' cheese and stir until sauce has thickened.
- Fold in crème fraiche and fresh herbs.
- Remove from heat and discard bay leaf.
- Season with fine sea salt and white pepper to taste.
- Combine macaroni and cheese sauce into prepared baking dish.
- Scatter seasoned bread crumbs over top.
- Place baking dish on a sheet pan. Bake in pre-heated oven at 350 F for 30-minutes.
Nutrition Facts : Calories 1041, Fat 73.2, SaturatedFat 43.5, Cholesterol 243, Sodium 662.9, Carbohydrate 80.8, Fiber 4.3, Sugar 3.6, Protein 17.1
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