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Chef’s recipe at home: Merci Marcel’s Duck Parmentier Recipe #StayHome #StaySafe

SoChic Stories

Chef’s recipe at home: Merci Marcel’s Duck Parmentier Recipe #StayHome #StaySafe

So Chic is pleased to introduce you its “Chef’s recipe at Home” mini series. While all dine-in options are cancelled during this period, we’ve decided to offer you a Chef’s recipe to make and taste in the comfort of your home!

#StayHome #StaySafe

Merci Marcel presents the recipe for its popular Duck Parmentier, also known as duck cottage pie.

Preparation time (in minutes):
Cooking time (in minutes):


Pomme Macaire (potato pancake)

  • 0.004g salt
  • 0.003g black pepper
  • 0.400g unsalted butter
  • 3.5kg russet potatoes

Duck Confit

  • 3.825g duck leg confit
  • 0.025g shallots
  • 0.05g garlic
  • 0.05g thyme
  • 0.2g Dow’s Fine Tawny Port wine
  • 1kg veal stock (also for the sauce)
  • 0.4g red wine of your choice

Vinaigrette Dressing

  • 0.075g water
  • 0.25g olive oil
  • 0.05g traditional mustard
  • 0.15g white wine vinegar
  • 0.02g fine sugar


Pomme Macaire (potato pancake)

  1. Peel the potatoes
  2. Using a grater, grate the potatoes until it looks like grated carrots
  3. Melt butter over low heat in a saucepan
  4. Add grated potatoes and cook for 45 minutes, stirring regularly and adjusting the seasoning
  5. Use stainless steel circles of 6cm diameter and place it on a plate with baking paper
  6. Add 155g of the cooked potatoes in the circle, pack well and keep in fridge for 3 hours
  7. After 3 hours, remove the potatoes and preheat oven to 180 degrees celcius
  8. Heat oil in a pan and add potato circles into smoking pan and brown for 2 minutes on each side
  9. Immediately transfer the potato circles into the preheated oven to bake for 3 minutes


  1. Remove the bones from the duck thigh and shred the meat
  2. Peel the garlic and shallots, and remove the thyme
  3. Chop the garlic and shallots
  4. In a saucepan, put a little olive oil and sweat the garlic, shallots and thyme leaves
  5. Add the duck meat and cook for 15 minutes over high heat, stirring regularly
  6. Add the wine and let it reduce for 5 minutes
  7. Add the veal juice and let it confine for 1.5 hours over low heat, stirring regularly
  8. Add seasoning to taste and reserve
French Shopping, Dining & Lifestyle guide in Singapore