6 onions

Duck confis (thank you dad!!!)

Cut the onions into slices

For mash potatoes, I just bring to boil a mix of water and milk

Add some of the duck fat from the confis

Prepare the duck meat

It s easy to remove the skin

Then just press the meat with ur finger, and meat chunk will come off the bones

This is what it looks like after 3 legs

Onions are still cooking

Add the potatoes bud to the mix water- milk... Usually, I would add a bit of butter to this... But in that case, duck confis is pretty fatty... So do not use any butter for the mash potatoes

Onions are still cooking

Until they get golden

Put the onions as a bottom layer in a oven dish

Add a little bit of "herbes de Provence"

Just a little bit to give a subtitle aroma

Add the duck on top of the onions... In the recipe they were cutting the duck in smaller pieces, but I like chunck of meat.. So I am using big pieces

Add the mash potatoes on top of the duck

When cooking, the confis fat from the duck will move to the mash potatoes..which will balance the dish, and not make it difficult to et or digest..

Cover the whole "duck surface"

Add cheese Swiss or 3 cheeses mix

Add bread crumb (unflavored)

Warm up the oven at 360F

This is how it looks like before

I am hungry!!! ;)

This is after 35 min, BE CAREFUL ... Let rest to cool down at least 15min

Et voila! The onions are caramelized in duck fat.. And this is delicious.. It goes really well with a green salad or simple spinach salad!! Enjoy

How to cook duck confis parmentier (french)

My dad always send me some duck confis, and sometimes, I don't have 1 duck leg per person, so I found this recipe, and this is just a really good way to "make it work" . I cook duck only like this now