The New Parmentier!

The newest creations in the kitchen have been some changes to classics. What better dish to start with than my favorite!  With the late fall and winter here, I decided to work with one of my favorite vegetables for the season which is the beautiful sunchoke (topinambour in  French).  This vegetable pureed and fried into chips have equally flavorful results.  Here I have combined this puree with a mix of sautéed mushroom and duck confit with a little teriyaki and jus.  One of my favorite spices right now is the togarashi spice, which works very well with the combination of all these flavors.  Give it a try, it is a pretty simple dish and will be a pleasant surprise. 

 

Parmentier

I have fallen in love with a lot of classic French dishes.  I really enjoy putting my California twist on them.

Today my post is of a very simple comforting dish called Parmentier.  The classic dish is made up of leftover beef stew and mashed potatoes.  It is also sometimes made with duck.

I decided to add orange zest to the potatoes for a fresh flavor.  After I put the potatoes it in a bowl (spread even throughout), I topped with breadcrumbs mixed with melted butter.  I gratined it until the breadcrumbs were toasted.

Next I mixed the confit duck with tomato, a little honey and sweet chili sauce and simmered it with a little broth until it reduced to a ragout.

For the garniture, I roasted some root vegetables, sprinkled them with sesame seeds and a little rocket arugula.

It really is an easy and delicious dinner idea for anytime of the year.

Enjoy!