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.