Recipe brought to you by the restaurant "Les 4 saisons" in Beaumont de Lomagne.

Ingredients (6 pers)

-4 duck confit legs
-800 gr of mashed potatoes
-15 cl of milk
-4 shallots
-Salt, pepper
-roasted peppers


-Heat up the oven at 240 °C.
-Set aside a few tea spoons of grease.
-Rince the legs under cold water sous l’eau froide and take off the skin.
-Take out the bones and crumble the flesh with your fingers.Set aside in a bowl.
-Peel and thinly chop the shallots. Chisel the parsley.
-Put a spoon of grease in a pan and fry the shallots.
-After 3 to 4 minutes, take them out and add them to the duck flesh with the parsley. Salt, pepper and mix.
- Oil (with duck fat) a dish.
-Put the mince at the bottom of the dish,cover with mashed potatoes and the roasted peppers
-Put in the oven for 25 minutes.
-Serve hot right after cooking.