Duck parmentier

1.	Peel and chop the onions. Brown them for 4 to 5 minutes in 25 g of butter. Sprinkle with flour, stir, pour in the broth and simmer for 20 min.
2.	Peel the potatoes and cut them into large pieces. Cook them for 20 minutes in boiling salted water and drain them. Put them through a vegetable mill, fine grate. Add the butter, then the boiling milk, mixing gently. Season with salt, pepper and nutmeg.
3.	Preheat the oven to 240°C. Remove as much fat as possible from the duck confit pieces. Fry them for 12 to 15 minutes, Then remove the skin and flake the flesh with a fork. Mix it with the onions and the pressed garlic clove and cook for another 5 minutes. Remove from the fire, add the chopped parsley. Season with pepper.
4.	Put half of the duck meat in a casserole dish. Cover with half of the purée, then the rest of the confit. Finish with a layer of purée.
5.	Smooth the surface with a fork. Brown in the oven for 10 minutes and serve.
6.	Our advice: Keep the fat of the duck confit in a jar in the refrigerator. You can use it to make sautéed potatoes.

	1 kg of firm-fleshed potatoes
	1 jar of duck confit (790 g)
	100 g of butter
	20 cl of milk
	1 clove of garlic
	3 onions
	1 tbsp. flour
	1 pinch of grated nutmeg
	20 cl of instant chicken stock (Maggi type)
	1/2 bunch of parsley
	Salt, pepper