La même, en anglais cette fois.


Ingredients : (serve 6)

  • 4 leg/thigh portions duck confit
  • 3-1/4 lb  potatoes
  • 3.5 oz butter + 2 tbsp.
  • 1 cup milk
  • parsley, chopped
  • salt and pepper
  • 1 or 2 tbsp duck fat
  • 3 or 4 garlic cloves
  • 3 oz grated cheese
  • 2 oz bread crumbs (optional)

1 - In a large pot bring water to a boil. Peel and cut the potatoes. Once the water boils, add the potatoes to the water and return the water to a boil. Turn the heat down to medium to keep the water at a simmer. Cook the potatoes until fully tender, about fifteen minutes.

2 - While cooking the potatoes, bring water to a boil in a small pan. Poach the garlic cloves for 30 secondes. Repeat 3 times, changing water each time.

3 - Mash the potatoes with 1 or 2 tbsp duck fat, butter and milk. You don't want it to be too liquid so do not add the milk all at once. Salt and pepper to taste. Set aside.

4 - In a pan or in oven heat the duck so that the fat separates from the meat. Remove skin and bones. Then mince the flesh with a fork. Add garlic and parsley to the meat.


5 - In a baking pan, pour a layer of mash then cover with duck confit then another layer of mash. Sprinkle with ground cheese (and optionally with bread crumbs). Cut 2 Tbp. of butter into small pieces and sprinkle over the mash. 

6 - Place the shepherd's pie into the oven onto a rack in the center of the oven and bake at  350 °  for about 30 mn, or until the top is golden brown. Allow to rest 10 minutes before serving.

Variant : It's possible to add mushrooms to the the confit.