Pumpkin parmentier and confit de canard

Pumpkin parmentier and confit de canard

Pumpkin parmentier and confit de canard

The taste of confit de canard accords very well with pumpkin. It’s a great mix says Anne, from the blog Papilles and Pupilles. Château Pey la tour 2011 is recommended with this dish.




  • 4 duck legs
  • 600 g of pumpkin
  • 400 ml of milk
  • 1 onion
  • 2 cubes of veg stock
  • 1 pinch of cinnamon
  • 1 pinch of piment d’Espelette
  • ½ a teaspoon of nutmeg
  • 40 g of butter


  1. Wash your pumpkin. Cut it in half and take out the seeds. Once you have done this, cut it into rough cubes. Peel and chop the onion.
  2. Melt 20 g of butter in a pressure cooker and golden the onion for 5 mins. Add the roughly diced pumpkin then add veggie stock cubes and seasoning. Soak the lot with milk and let it cook for about 30 minutes. The pumpkin must be tender.
  3. Put the cooked pumpkin in a food processor adding milk to obtain a purée.
  4. Meanwhile, sear the duck for 5 minutes on each side and turn them over and let them cook for 20 minutes on a low heat. Once cooked, take off the skin and shred the meat using a fork.
  5. Take 4 pots, in the bottom, spoon in the pumpkin purée (about 1cm) then layer with duck , Finish with another layer of pumpkin.
  6. On top of each pot, sprinkle a tiny bit f nutmeg and a nob of butter. Then cook in a preheated oven at 180°C for 20 minutes.
Le Château Pey La Tour 2011

Which wine to choose?

Le Château Pey La Tour 2011

Réserve du Château, est un Bordeaux Supérieur Rouge.