Recipe: Duck Confit Hash with Potatoes

1 Peel and boil the potatoes in salted water, drain them, pass them through a potato ricer or crush them with a fork. Add the milk, butter, nutmeg and pepper. The purée should be neither too thick nor too stiff.

2 While the potatoes cook, take out the duck legs and put them in a dish in the oven for a few minutes until the fat melts. Remove the skin, debone them and cut the meat into small pieces (do not blend).

3 In a pan, sauté the chopped onion and shallots in a good spoonful of duck fat. When they turn golden, mix them with the confit.

4 Take an ovenproof dish, spread the confit and onion mixture and cover with the purée. Score the surface of the purée with a fork.

5 Put in the oven at 355°F (180 °C) or 390°F (200 °C) until the purée lightly browns, about 20 minutes.

6 Enjoy your meal.