Duck Confit and Sweet Potato Shepherd’s Pie

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A generous dish with creamy sweet mash and richly seasoned confit duck. Ingredients for 4 servings: - 4 confit duck legs - 700 g sweet potatoes - 400 g potatoes - 15 cl milk - 30 g butter - 2 shallots - 1 garlic clove - 1 tsp thyme - 40 g breadcrumbs - salt and pepper Preparation: 1. Peel the sweet potatoes and potatoes, then cook them in water for 20 minutes. 2. Mash them with the butter and milk until smooth. 3. Shred the duck, removing the skin and bones. 4. Sauté the shallots and garlic for 5 minutes, then add the duck and thyme. 5. Arrange the meat in the bottom of a baking dish, then cover with the mash. 6. Sprinkle with breadcrumbs and bake for 20 minutes at 200°C. 7. Finish under the grill for 3 minutes to brown the top. Tip: A dressed lamb’s lettuce salad adds a fresh, beautifully balancing touch.