Sea bacon and duck parmentier
Sea bacon and duck parmentier
A new comforting and tasty classic for your winter dinners!
- 2 Canabec confit duck legs
- 3 sweet potatoes
- 1 red onion
- 1/4 red cabbage
- 10g of Whole Sea Bacon An Ocean of Flavors
- 2 tbsp butter
- 1 tsp brown sugar
- 2 green onions
- Salt and pepper
Rehydrate the whole seaweed for 1 hour.
Peel the sweet potatoes and place them in boiling water until cooked.
In a pan, cook the duck legs.
Chop the red onion, cabbage and seaweed.
In another pan, add a tablespoon of butter and cook the red onion for a few minutes. Add the cabbage, seaweed, and a teaspoon of brown sugar.
Shred the duck and set aside.
Mash the sweet potatoes until smooth. Add a tablespoon of butter and salt and pepper to taste.
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Place a cookie cutter on a plate. Add the duck layer, the onion and red cabbage layer, and then the sweet potato puree layer. Carefully remove the cutter.
Finely chop the green onions and garnish the parmentiers!
