4 confit duck legs
4 shallots, chopped
A few fresh thyme sprigs, leaves stripped and chopped
175ml red wine
200ml chicken stock
Handful flat-leaf parsley, chopped
800g potatoes, cut into 5cm chunks
100ml-125ml warm milk
150g-200g Comté cheese, grated
Salt and black pepper
Warm the confit duck legs over a gentle heat to release the fat, then pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes another day.
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