Duck Shepherd’s Pie Recipe

Preparation of the confit thighs Season the thighs with salt and pepper, then brown them in a pot without adding any fat. (about 15 minutes) Once browned, transfer them to another container. Sauté the chopped shallots in the fat from the pot, then add the crushed garlic and herbs. Remove the bacon and shallots to drain the fat from the pot. (do not wash it!) Return the garnish and the thighs. Add the veal stock. Cover and let simmer gently for 3 hours. (for me TH 5) At the end of cooking, remove the thighs and let them cool.

Preparing the mashed potatoes Peel the potatoes and cook them in salted water. Once cooked, mash them with a potato masher or a fork. Add nutmeg, salt, pepper, and cream, and mix well to achieve a smooth purée without lumps.

Preparing lace crackers with paprika. Mix all the ingredients and transfer to a squeeze bottle. Heat a lightly oiled skillet (about medium-high heat). Pour a small amount of the mixture and cook until the bubbles disappear. Carefully lift with a thin spatula and place on paper towels to absorb excess oil.

Preparing the sauce: Remove the herb bundle from the sauce. Bring to a boil to reduce it by about half. Add the chestnuts and keep on low heat.

To finish my plating, place a circle in the center of the plate. Fill it halfway with shredded confit duck, letting it drain slightly. Complete the circle with the puree. Remove the circle and add a bit of sauce around it with chestnuts. Insert a crisp in the center and serve immediately.