Duck Confit Parmentier

• 4 duck confit legs (available in tins on our website)
• 1 kilo of cooked flageolets or white beans in a jar or can (available on our site)
• 1 spoonful of duck fat
• 2 shallots
• 3 cloves of garlic
• salt, pepper
• 2 spoons of fresh cream
• parsley

Remove the skin from the duck legs and shred the flesh: if necessary, warm the duck legs for a few minutes in a frying pan over a low heat to make them easier to shred.

Peel and chop the shallots and 3 cloves of garlic.

In a frying pan, fry the shallots and the equivalent of 2 chopped garlic cloves in a tablespoon of duck fat.

Add the duck meat and heat over a low heat for about 15 minutes.

Preheat the oven to 180°C.

Drain the beans and reheat them with the crème fraîche, the remaining garlic, salt and pepper.

Use a food mill or a blender, the mill is more suitable.

Grease a baking dish, pour in half the bean purée, spread the shredded meat and finish with the remaining beans.

Bake for 20 minutes.

Garnish with chopped parsley and serve immediately with a salad dressed to taste.