Parmentier of duck confit

For 4 people

• 5 or 6 legs of duck confit
• 1kg (2 lb) of ratte potatoes
• 350ml (1^1/2 cup) of liquid cream
• salt & pepper
• breadcrumbs
• grated parmesan cheese

Wash the rattes potatoes and bake them in water.

Meanwhile, place the duck confit tin can in the oven, under low heat, just until the duck fat is melted. Then take the legs out, remove the skin and bones and shred the meat flesh in a baking dish or in individual dishes. When the potatoes are done, drain them and mash them without removing the skin. Add the cream, salt and pepper and mix.

Spread the mashed potatoes over the meat flesh, sprinkle with breadcrumbs and grated parmesan cheese. Bake in a moderate oven for about half an hour (200°C) (400°F).

Serve with baby greens salad and a nut oil dressing.