Duck parmentier

Preparation stepsTotal time: 55 min

1. 1

   Shred12 min

   

   Reheat the duck and shred the meat. Keep a little of the fat. Count the time from when you start, and only move on once you get the result described. Amount for this step: 2 confit duck legs.

2. 2

   Mash12 min

   

   Make a purée with the potatoes, milk, butter, salt and nutmeg. Count the time from when you start, and only move on once you get the result described. Amounts for this step: 800 g potatoes; Salt, pepper, nutmeg.

3. 3

   Assemble11 min

   

   Softened shallot, then duck, then the mash in a dish. It is whipped enough when the whisk leaves a soft peak. Then fold in by lifting the mixture from the bottom up, so you keep the air in. Amounts for this step: 2 confit duck legs; 1 shallot.

4. 4

   Brown20 min

   

   20 minutes at 200°C. Preheat the oven to the temperature given, with the rack in the middle. Only open the door if the recipe says so: the dish is ready when it is golden and the time is up.