The next chapter 6 December 2019 Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
In this week's issue... The next chapter Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
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Recipe: Duck cottage pie (parmentier de confit de canard)

29 November 2019
Recipe: Duck cottage pie (parmentier de confit de canard)

Serves 4-6

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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