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.
Continue reading
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In