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Parmentier nage (bouillon):

Ingredients

• 20 g (1 oz) onion
• 20 g (1 oz) leek, white part only
• 45 ml (3 tbsp.) olive oil
• 120 g (4 oz) potatoes, peeled
• 140 ml (5 oz) poultry stock
• 100 ml (3 1/2 oz) 35% cream
• 60 g (2 1/2 oz) Le Marquis de Témiscouata cheese
• 40 g (1 1/2 oz) spinach purée
• Salt and pepper

Preparation

Finely slice the onion and leek, and then sweat them in olive oil.

Add the coarsely chopped potatoes and cook for a while, covered, over low heat. Moisten with stock and let simmer for a while.

In another saucepan, reduce 80 ml (3 oz) of cream to three-quarters. Add the cheese, stirring until smooth.

Once the vegetables are cooked, blend with a food mixer. Put the vegetable mixture back in the saucepan and cook over low heat until lightly boiling. Add the warm cream and cheese sauce. Use a hand mixer to blend and pass through a strainer in order to obtain a smooth, uniform consistency. Set aside.

Cook 80 g (3 oz) of spinach in a small amount of salted water. Cool immediately and then blend the water and spinach in a food mixer. Strain to obtain a semi-liquid purée. Add salt and pepper and set aside.

Whip the 20 g (1 oz) of remaining cream and set aside.

Cannelloni stuffing:

Ingredients

• 40 g (1 1/2 oz) Le Marquis de Témiscouata cheese
• 60 g (2 oz) duck confit
• 5 ml (1 tsp.) vegetable oil
• 20 g (1 oz) shallot
• 5 g (2 tsp.) all-purpose flour
• 4 store-bought cannelloni pasta shells
• Salt and pepper

Preparation

Freeze the cheese for 15 minutes, which will make it easier to cut.

Brunoise (finely dice) the cheese. Use a fork to shred the slightly warmed duck confit.

Sweat the shallot in a dash of vegetable oil.

Mix all the ingredients in a round-bottomed mixing bowl and adjust the seasoning.

Add some flour to dry the mixture somewhat, then let cool.

Cannelloni:

Preparation

Stuff each cannelloni pasta shell with 1/4 of the prepared stuffing. Bake the cannelloni on a buttered baking sheet at 350°F (180°C) for 8 to 12 minutes.

Just before serving, heat the bouillon and add 15 ml (1 tbsp.) of spinach purée and mix with a hand mixer or a whisk. Adjust the seasoning as required.

Cut the cannelloni in half and place in the Parmentier nage. Top with a small dollop of whipped cream. Serve hot.