Duck cottage pie Parmentier de confit de canard
Ingredients
- 1 chipotle chilli, seeds removed
- 1 pasilla chilli, seeds removed
- 2 tbsp black peppercorns
- 2 tbsp white peppercorns
- 2 tsp Sichuan peppercorns
- 1 tbsp salt
- 4 duck confit legs, from a tin
- 4 shallots, finely chopped
- few fresh thyme sprigs, leaves picked and chopped
- 175ml/6fl oz red wine
- 200ml/7fl oz chicken stock
- handful fresh flatleaf parsley, chopped
- 800g/1lb 12oz potatoes, peeled and cut into 5cm/2in chunks
- 100–125ml/3½–4fl oz warm milk
- 150–200g/5½–7oz comté, grated
- salt and pepper spice mix (see above) or freshly ground black pepper
- green salad or freshly cooked green beans or carrots, to serve
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