Confit de Canard Parmentier (Duck Confit Shepherd's Pie-Style Bake)
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Ingredients
- 4 duck confit legs
- 900 g floury potatoes, peeled and chopped
- 1 onion, finely diced
- 2 garlic cloves
- 100 ml milk
- 40 g unsalted butter
- 60 g gruyère cheese, grated
Nutrition (per serving)
- Calories
- 861 kcal
- Protein
- 50.1 g
- Carbohydrate
- 41.6 g
- of which sugars
- 5.8 g
- Fat
- 53.7 g
- of which saturates
- 21.1 g
- Fibre
- 5.5 g
- Salt
- 2.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Boil the potatoes in salted water for 15-18 minutes until tender, then drain and mash with the milk and half the butter until smooth.
- 3
Strip the duck confit meat from the bones, discarding the skin and bones, and shred the meat.
- 4
Melt the remaining butter in a pan and cook the onion and garlic for 6 minutes until soft, then stir in the shredded duck and heat through.
- 5
Spoon the duck mixture into a baking dish and top with the mashed potato, spreading it to the edges.
- 6
Scatter with the gruyère cheese and bake for 20-25 minutes until golden and bubbling.
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