Duck confit parmentier

Cook the potatoes in boiling salted water until tender, about 20 minutes. Mash the potatoes, add butter, crème fraîche, salt and pepper. Mix well.

Cut the shallots into thin slices, crush the garlic, in a frying pan heat the duck fat then add the shallots and garlic, cook until transparent. Add the duck meat and parsley.

In a baking tray, spread a spoonful of potatoes on the bottom then add a thick layer of the confit then transfer the rest of the potatoes to a piping bag fitted with a star tip and pipe them on to of the duck mixture. Sprinkle with Parmesan.

Bake in a 350 F oven until golden brown. Serve right away!