FRIJE

Instructions

• 1.   Wash and peel the potatoes, and cook them in a large pot of salted water.
• 2.   Warm the duck legs in a double boiler to remove them from their fat.
• 3.   Reserve one tablespoon of duck fat.
• 4.   Cut and roughly chop the confit duck legs (do not use a blender!).
• 5.   Slice the shallots and onions.
• 6.   In a large skillet or sauté pan, sauté the chopped onions and shallots in the tablespoon of duck fat over low heat.
• 7.   When the onion and shallot mixture is golden brown, add the chopped duck and cook over high heat, stirring vigorously, for 5 minutes. The duck should be finely browned on the surface but remain tender. Remove from heat and set aside.
• 8.   Mash the potatoes with a fork (please, no potato masher!) and make a creamy mash by adding 50% water and 50% milk.
• 9.   Season with salt, pepper, a pinch of nutmeg, and the cream.
• 10.   Preheat the oven to 200°C (400°F).
• 11.   In a deep dish, spread half of the duck mixture.
• 12.   Mix the remaining half with the same amount of mashed potatoes, and spread this second layer over the first. Finish with a third layer of mashed potatoes.
• 13.   Score the top of the mashed potatoes with the back of a fork.
• 14.   Bake in a hot oven (200°C/400°F) for 25 minutes. You can also finish cooking for 3 minutes under the broiler to achieve a nice gratin.
• 15.   Serve with a salad (such as lamb's lettuce) and a light Cahors wine: this dish may not look fancy, but your guests will be pleasantly surprised!

Nutritional information *