普羅旺斯的天空下 Living in Provence

今天向大家介紹的是一道法國傳統家常菜, Hachis Parmentier au Confit de Canard (自譯: 半焗烤馬鈴薯泥佐油封鴨)。這道傳統家常菜較常見的版本是使用炒過的牛絞肉, 但我個人比較喜歡使用油封鴨。我另外還做了一紅酒與法式紅蔥頭醬, 將此醬加於油封鴨和馬鈴薯泥中間一起烤。此紅酒與法式紅蔥頭醬也非常適合與牛排一起吃。

家裡只剩2隻之前自做的油封鴨, 我通常會做2批油封鴨; 分別是在聖誕節和年中, 這樣就差不多可供1年份食用, 有機會再來分享我家的油封鴨做法。

以下是此道菜的材料:

-  數顆馬鈴薯
-  2隻油封鴨, 用手撕
-  少許帕馬森起士, 刨碎

紅酒與法式紅蔥頭醬的材料:
-  2-3顆法式紅蔥頭, 切細絲
-  少許奶油
-  150ml 紅酒
(可用 côtes-du-rhône或請盡可能選擇你會願意在平日喝的等級, 我因為剛好開了瓶年輕的 St. Emilion, 便順手倒了些, 加上是還年輕的 St. Emilion, 否則是不需要用到St. Emilion等級的紅酒)
-  1茶匙fond de veau (小牛高湯粉)

馬鈴薯泥的製作:
(註:  這裡所使用的馬鈴薯泥為原味, 因紅酒醬與油封鴨皆已調過味, 加上帕馬森起士也略帶鹹味; 若是要做 Paris mash, 我通常會加入熱牛奶和溫的鮮奶油另加入烤大蒜泥。)

烤箱預熱至190C

用叉子刺馬鈴薯數次, 進烤箱烤40分至1小時, 到熟透。先放置15分鐘, 剝皮、壓泥。

可利用馬鈴薯烘烤時來製做紅酒與法式紅蔥頭醬:
將奶油加入一鍋中, 加熱融化後, 慢慢炒軟法式紅蔥頭。

轉大火, 加入紅酒, 先讓紅酒煮沸後再繼續煮個數分鐘, 轉中小火, 加入fond de veau (小牛高湯粉), 拌一下, 將醬汁收掉1/3即可。

組合Hachis Parmentier au Confit de Canard與半焗烤:

烤箱預熱至200C
將手撕的油封鴨墊於一個人烤盅 (約1/2滿), 均勻的淋上紅酒與法式紅蔥頭醬汁, 

蓋上原味馬鈴薯泥, 

撒上刨碎的帕馬森起士後烤20-30分鐘, 至醬汁滾沸(bubbling)、Hachis Parmentier表面呈金黃即可。

English Version:

Hachis Parmentier au Confit de Canard

This is one of many traditional French dishes, and the more common version is with minced beef, but I prefer confit de canard.  I also made a red wine with French shallots sauce to bridge the duck and mash.

I used my last two homemade confit de canard for this dish.  I normally make 2 batches of confit de canard; one during Christmas and the other around mid of the year so that there is enough for the entire year.  Shall share my recipe soon.

For this Hachis Parmentier au Confit de Canard, you will need:

- a few potatoes for the mash
- 2 confit de canard
- some grated Parmesan cheese

Red wine and French shallots sauce:
- 2 or 3 French shallots, thinly sliced
- a knob of butter
- 150 ml of red wine (such as côtes-du-rhône, merlot or a young Cab-Sauv.; I had a bottle of young St. Emilion opened, so just added a dash into this sauce otherwise there is no need to use a St. Emilion.)
- 1 teaspoon of fond de veau (veal stock in powder)

To prepare the potato mash:

Preheat the oven to 190C
Prick the potatoes and bake for 40 minutes to 1 hour, until it is cooked.  Let it rest for 15 minutes and then peel and mash.  You don't need any seasoning at this stage as the red wine sauce and confit de canard are acting as the seasonings.

While the potatoes are in the oven, start making the red wine sauce.

Heat the butter in a saucepan and slowly fry the French shallots until soft.  Increase the heat to high and add the red wine, bring it to the boil and let it cook for a few minutes.  Reduce the heat to medium, add the fond de veau and let it cook for 10-15 minutes or until reduced by 1/3.

Assemble and cook Hachis Parmentier au Confit de Canard:

Preheat the oven to 200C
Hand shred the confit de canard and place it at the bottom of an individual baking dish (about 1/2 of each dish), cover with the red wine sauce, and top with the mash.  Sprinkle some grated Parmesan and bake for 20-30 minutes, until bubbling and golden brown.  Serves 3-4.