Duck parmentier

Ingredients for 4 servings:

• 4 duck legs, cooked for “Confit de Canard”
• 500 g potatoes, floury
• 50 g shallot(s), finely diced
• 6 stalks parsley, flat, chopped
• 1 clove(s) garlic, finely diced
• 20 cl crème fraîche
• nutmeg
• Sea salt
• peppercorns
• some Gruyère, grated
• some duck fat or butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Remove the skin from the cooked duck legs, remove the meat from the bones, and cut into medium-fine pieces. Add duck fat or butter to a pan and sauté the shallots and garlic. Add the duck pieces, season with pepper, and heat briefly. Set the pan aside. Peel the potatoes and boil them in water until tender, drain, and press or mash them into a bowl so that no pieces remain. Mix the potato mixture with salt, nutmeg, crème fraîche, and chopped parsley, and season to taste. Now spread the meat in a baking dish. Pour the mashed potatoes over the meat and smooth it down. Sprinkle with cheese and bake for 20 minutes at 180°C fan-assisted oven or 200°C top/bottom heat.