Parmentier de Canard

1can confit duck legs (4-5 pieces)

1large white onion sliced

800g potatoes Peeled cut into chunks

200ml fresh chicken stock

2 crushed garlic cloves

1handful finely chopped parley & thyme

175 ml red wine

2-3 handfuls petite pois

A generous pinch dried chilli flakes

Salt & plenty ground black pepper

4oz Milk

A little plain flour mixed with water

125 g butter cubes

6oz Truffle cheddar

A handful stale breadcrumbs

Remove the duck legs from the tin strip off the fat and shred the meat. Set aside.

Using a little duck fat, pan fry your onions til translucent add the garlic then the duck meat stirring well. Add the wine then stock, simmer then add the herbs and spices and a generous amount of black pepper. Add the flour mix stirring vigorously and allow to bubble and thicken throw in the peas, stir well then remove from heat.

Boil the potatoes in salted water til tender, drain, allow to steam a little them push through a potato ricer , add in milk the butter and seasoning mixing the cheese in as you go - leaving a little back for the topping. Pour the duck mix into an oven proof dish and pile the potato topping on leaving an edge for bubbling. Sprinkle with breadcrumbs and the rest of the cheese and bake @210c 25-30 mins til golden and bubbling ..