Duck confit parmentier

1. Preheat the oven to 180° C (th. 6). Peel 1 kg of potatoes, cook for 25 minutes in salted water. Peel and chop the onions.

2. In a frying pan, gently heat 6 duck confit legs (5 to 6 minutes), so as to allow to drain the fat in the pan. Take them out and separate meat from bones and skin.

3. In a pan, melt the onion until translucent. Add the meat, mix well and cook for 2 to 3 minutes.

4. Drain the potatoes and mash them with a food mill. Put in a large saucepan over low heat, stir slowly for a few minutes, then gradually add 200 g of butter cut into small pieces, while stirring.

5. Salt and pepper and add 1 pinch of nutmeg, adjust the seasoning if necessary. The puree should be compact.

6. In a baking gratin dish with high edges, spread the onion-confit mixture, then top with the mashed potatoes. Bake for 15 minutes.

Photo credit: Sucré Salé