Recipe: Duck Confit Shepherd's Pie

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

2- While the potatoes are cooking, remove the duck legs, put them in a dish for a few minutes in the oven, just long enough for the fat to melt. Remove the skin, debone them, 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 are golden, mix them with the confit.

4- Take an oven-safe dish, spread the confit/onion mixture, cover with the puree, score the top of the puree with a fork.
Put in the oven at 180° or 200° until the puree is lightly golden, approximately 20 minutes.
Enjoy.