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Silky Cannelloni in a Parmentier Nage

Silky Cannelloni in a Parmentier Nage

4 portions


Parmentier nage (bouillon)

  • 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

Cannelloni stuffing

  • 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


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Parmentier nage (bouillon)

  • 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

  • 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.


  • 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.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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