Duck cottage pie (Parmentier de confit de canard)

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Duck cottage pie (Parmentier de confit de canard)

Tom Kevill-Davis wrote a book called The Hungry Cyclist and he’s married to Aude Bonnetain, whose family makes excellent Burgundy in Auxey-Duresses. Her food is exceptional and a standout dish among the loyal grape pickers, who return year after year, is parmentier de confit de canard or duck cottage pie. Unctuous, filling and restorative, it has legendary status among the team.

Ingredients

For the pepper spice mix (optional)

For the cottage pie

  • 4 confit duck legs, from a tin
  • 4 shallots, finely chopped
  • few fresh thyme sprigs, leaves picked and chopped
  • 175ml/6fl oz red wine
  • 200ml/7fl oz chicken stock
  • handful fresh flatleaf parsley, chopped
  • 800g/1lb 12oz potatoes, peeled and cut into 5cm/2in chunks
  • 100–125ml/3½–4fl oz warm milk
  • 150–200g/5½–7oz Comté cheese, grated
  • salt and pepper spice mix (see above) or freshly ground black pepper
  • green salad or freshly cooked green beans or carrots, to serve