Like a fancy Shepard’s pie
The egg yolk in the mash makes a nice crispy top
Ingredients
- confit duck legs
- 50g duck fat
- 2 onion
- 4 garlic
- 200ml chicken stock
- 1 tsp thyme leaves
- 4 tsp flat leaf parsley
- 900g potatoes
- 75g butter
- 60ml milk
- 1 egg yolk
Restaurants
| File |
|---|
| French classics |