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Ingredients
Method
- 4 confit duck legs
- 4 shallots, chopped
- A few thyme sprigs, leaves chopped
- 175ml red wine
- 200ml chicken stock
- Handful of chopped parsley
- 800g potatoes, peeled and cut into chunks
- 100ml warm milk
- 150g comte cheese, grated
- Salt and pepper
- Green beans, to serve
- Warm the confit duck legs in a pan to release the fat, and skim the excess fat (and save for roast potatoes next Sunday!). Remove the skin, discard, and then shred the meat between two forks. Heat 2 tbsp of duck fat in a pan, and fry the shallots, thyme, and plenty of black pepper until golden. Add the wine and stock, bring to the boil, and then add the duck meat and
- Boil the potatoes in salted water for 20 minutes or until tender. Drain well, add the milk, and mash until smooth. Season well, and preheat the oven to 210C.
- Grease a baking dish with some duck fat. Pile in the duck meat mixture, and cover with mash. Sprinkle cheese on top, and bake for 25 minutes until golden on top. Serve with green beans.
1 hr 30 mins
4 serving
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