Cook and Drink

In the third year of the French Republic (1795) La Cuisinière Républicaine (The Republican Cook) was published. The book teaches the simple way to prepare potatoes, along with some advice on how to store them. The book was published or written by Madame Mérigot. If she was the author, then she was the first woman to write a cookbook in French.

Focusing on potatoes seems to make a lot of sense, after all in 1795 France was at war with most (if not all) European countries and it suffered from food riots and famine. On the other hand, until 1772 it was forbidden in France to cultivate potatoes because they could cause various diseases.

In 1763 Antoine-Augustin Parmentier returned to Paris, after having been a prisoner of war in Prussia. During his detention he had to eat potatoes. Shortly after his return he began promoting potatoes by hosting potato dinners, developing a recipe for potato bread and successfully fighting famine by introducing potatoes to hungry people. Thanks to his efforts the ban on potatoes was lifted in 1772. He continued educating government and public about the value of the potato as important staple food.

In honour of his ongoing commitment to the potato, many dishes are named after Antoine-Augustin Parmentier, including this delicious Parmentier de Canard.

Wine Pairing

We enjoyed a glass of Cabernet Sauvignon produced by Abbotts & Delaunay. It’s a red wine from the Pays d’Oc in France. The wine has a bouquet of ripe blackberry and plum. On the palate, it’s smooth and well balanced, with fresh acidity. Great combination with the rich Parmentier. In general you’re looking for a simple yet juicy and medium bodied red wine with little to no oak.

What You Need

• one Confit de Canard
• one Shallot
• one Garlic Clove
• 1/4 sprig of fresh Rosemary
• Potatoes
• Milk
• Crème Fraîche
• Butter
• Olive Oil
• White Pepper
• Salt

What You Do

1. Preheat your oven to 90˚ C or 200˚ F
2. Place the confit in the oven for some 10 minutes
3. Take the confit out of the oven and remove the skin
4. Use a fork or your hands to shred the duck
5. Increase the oven to 180˚ C or 350˚ F
6. Warm a heavy iron skillet and add olive oil
7. Chop shallot, garlic and rosemary
8. Add the shallot to the pan and glaze
9. Add the garlic to the pan
10. After a minute or so, add the chopped rosemary
11. Add the meat, combine and allow to integrate on low heat for 10 minutes
12. Peel and cube the potatoes
13. Add the potatoes to a steamer basket, cover and steam until tender when pierced with a knife, 10 to 15 minutes
14. Remove the basket from the steamer and allow the potatoes to rest for 5 minutes
15. Warm the milk
16. Add potatoes to a bowl
17. Mash with a fork
18. Add milk, butter and crème fraîche to the potatoes
19. You’re looking for a fairly firm puree
20. Add salt and white pepper to taste
21. Butter the baking dish
22. Add a layer of confit and cover with the puree (best to use a spatula)
23. Use a fork to create a nice pattern
24. Transfer to the oven for 20 minutes or until golden
25. (optional) Serve with a green salad