Confit Duck Shepherd's Pie

Préparation 15min
Préparation 2
Préparation 5min
salade agrumes

Ingrédients :

  • 4 Confit Duck thighs
  • 800g floury potatoes
  • 25cl crème fraiche
  • 100g butter
  • 3 slices Melba toast
  • 1 pinch grated nutmeg
  • Salt
  • Freshly milled black pepper
  • 150g Comté cheese

Préparation :

  • Cook the potatoes and make a fairly thick purée.
  • Preheat the oven to thermostat 7 (210°C).
  • Place the four Confit Duck thighs in a very hot pan to melt the duck fat.
  • Stir for around 10 mins, turning them over.
  • Turn off the heat.
  • Remove the skin and bones from the duck thighs.
  • Take 2 tablespoons of melted fat and add to the purée.
  • Crush the duck flesh with a fork to obtain very small pieces of meat.
  • Place half the purée in a heat-proof buttered dish.
  • Add the pieces of duck, spread evenly and season to taste.
  • Spread the rest of the purée on top.
  • Crush the Melba toast with the back of a tablespoon to make the crumb mix.
  • Add the breadcrumbs.
  • Sprinkle the mix with grated Comté cheese.
  • Place under the grill for 10 minutes
Bon appétit !

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