Ingredients
- 4 confit duck legs
- 4 eggs
- 75ml milk
- 75ml cream
- A little nutmeg
- 1tbs thyme leaves
- 1tsp parsley, chopped
- 2 cloves of garlic, peeled and chopped
- Salt and black pepper
- Butter for greasing
- 1 packet ready-rolled shortcrust pastry
- 4 shallots peeled and diced
- 500g baby potatoes, cooked and sliced
1 Set the oven to 185 degrees
2 Remove the skin and meat from the duck.
3 Discard the skin and chop the meat into rough chunks.
4 Beat the eggs with the milk, cream, nutmeg, thyme, parsley, garlic, salt and black pepper.
5 Lightly butter a 20-25cm pie dish, then line with the pastry. You will have to do a little surgery to make it fit but you won’t see it in the end.
6 Add the duck and shallots to the base of the dish, then layer the potatoes over the duck.
7 Finally, pour the egg mix over the top and bake in the oven for 50 minutes.
