Ingredients for 4 people
10 potatoes (bintje)
2 tablespoons of fresh cream
1 pinch of nutmeg
salt and pepper
4 duck legs confit Maison Fayard
Wash and peel the potatoes, and put them to cook in a large volume of salted water. Heat the duck legs in a bain-marie to remove the fat.
Keep a tablespoon of duck fat.
Cut up and coarsely chop the duck legs (do not use a blender!).
Mince the shallots and onions. In a large frying pan or sauté pan, brown the chopped onions and shallots in the tablespoon of duck fat, over very low heat.
When the onions and shallots are golden brown, add the duck mince and cook over high heat, stirring briskly, for 5 minutes. The duck mince should be finely grilled on the surface, but still soft. Set aside off the heat.
Mash your potatoes with a fork (please, no potato masher!) and make a soft mashed potato by adding 50% water and 50% milk. Add salt and pepper, a pinch of nutmeg and the crème fraîche. Preheat the oven to 200°C (gas mark 6-7).
Spread half of your duck mince in a high enough dish. Mix the remaining half with the same amount of purée, and spread this second layer on top of the first. Finish with a third layer of purée.
Bake in a hot oven (200°C) for 25 minutes. You can also finish cooking for 3 minutes under the grill to obtain a nice gratin.