duck confit pie

serves 4

1kg floury potatoes, peeled
4 garlic cloves, left whole and unpeeled
Salt and freshly ground black pepper
250ml milk
60g butter
4 confit duck legs (available in tins from Waitrose and Ocado)
1 onion, peeled and chopped
2 tbsp chopped parsley
30g truffle, sliced (optional)
2 tbsp breadcrumbs

1 Cut the potatoes into quarters. Put them in a pan of water with the garlic and season with salt. Simmer until cooked, then drain, tip the potatoes and garlic back into the pan and leave them to steam and dry.

2 Remove the garlic, pop off the skins and put the flesh in a small pan with the milk. Simmer for 5 minutes, then blend until smooth.

3 Pass the potatoes through a ricer, mix in the butter and the garlicky milk, then season well. Set aside.

4 Preheat the oven to 200C/Gas 6. Remove the skin and bones from the duck legs and shred the meat. Warm a little of the fat from the confit in a frying pan and sweat the chopped onion until soft and lightly browned. Add the duck meat, parsley and the truffle, if using. Check the seasoning.

5 Tip the mixture into a pie dish and press it down. Spread the mashed potato on top. Sprinkle over the breadcrumbs and bake in the oven for 20 minutes. Place the pie under a hot grill to brown the top. Serve.