Parmentier de confit de canard aux cèpes et foie gras

The hachis parmentier (a kind of shepherd’s pie) is named after Antoine-Augustin Parmentier, a famous physician who introduced potatoes to France in 1771. Apart from the potatoes, all three ingredients in my version of the dish are classic épicerie fine products. This is a quick, easy and luxurious dish to master and serve.