Duck Parmentier With Comte Cheese - cooking recipe

Ingredients

2 duck confit (2 legs)
1 5/8 lbs potatoes (750 g)
1 1/2 ounces comte cheese (40 g)
3 tablespoons creme fraiche
2 tablespoons parsley
1/2 tablespoon butter
1 pinch nutmeg
salt & pepper

Preparation

Peel potatoes and cut them into 2 or 4 pieces depending on their size (bigger pieces will need more time to be done).
Boil potatoes into salted water for 30 minutes (they'll be easier to mash if overcooked). Drain water and let them chill.
Meanwhile, take duck legs off their fat and separate meat from bones and skin.
Rinse and dry parsley. Chop it.
Heat a pan over medium-low heat, fry duck meat with a little bit of duck fat from the can. Add parsley and leave for 10 minutes stirring often.
Mash potatoes (you can use a a food mill or potato ricer, if you don't have any use a potato masher or heavy fork.) Pour mashed potatoes into a pan heated over low heat. Add butter, cream, nutmeg, salt and pepper. Stir well.
You can use either an ovenproof dish or individual round pastry cutters. Whatever you're using grease it with a little bit of butter and add a layer of duck topped with a layer of mashed potatoes.
Grate Comte cheese and sprinkle on top of duck parmentier.
Heat oven on grill position and bake for 10 minutes or until cheese has a golden color.
Serve right away with a salad. (If you used individual round pastry cutters, separate melted cheese with a knife and carefully take cutter out.).