Duck confit shepherd's pie

Preparation

1. 1

   Chop the shallots and garlic in the bowl.

   Speed 11⏱ 1 min
2. 2

   Sweat with a little duck fat.

   Speed 1🌡 130°C⏱ 3 min
3. 3

   Add the shredded duck confit and chopped parsley. Mix.

   Speed 1🌡 100°C⏱ 2 min

   💡 Set aside in a gratin dish.

4. 4

   Cook the potatoes in the steam basket, in 500ml of water.

   Speed 1🌡 120°C⏱ 25 min🔧 Panier vapeur
5. 5

   Empty the water from the bowl. Add the cooked potatoes with the milk, butter, salt and pepper. Mashed-potato mode.

   Speed 4⏱ 1 min
6. 6

   Spread the mash over the duck. Sprinkle with Gruyère. Bake for 20 min at 200°C.

   ⏱ 20 min