2 packages Canabec Confit Duck Legs or shredded duck confit
3 cooking apples, peeled and chopped
2 onions, finely chopped
Juice of half a lemon
6 large potatoes, peeled and cut into large pieces
2 Tbsp (30 ml) butter
2/3 cup (150 ml) milk
1/3 cup (100 ml) fresh cream
1 cup (250 ml) cheese of your liking, grated
Salt to taste
Instructions :
Cook the potatoes in salted water for about 20 minutes. Drain and mash.
Add the cream, milk and butter. Season with salt & pepper.
If using duck legs: Fry the confit duck legs in a frying pan until the fat has rendered. Remove the skin and fat from the duck and chop up the meat. (If using shredded duck: do nothing!)
Mix the apples and lemon juice.
Brown the onions in a little duck fat. Add the apples and duck meat. Cover and simmer for 15 minutes. Season with salt & pepper.
Butter 4 4-inch (10 cm) round baking dishes and alternate layers of mashed potato and meat.
Finish with a layer of mashed potato and top with cheese.
