Parmentier of Duck Confit.
Duck confit from "Maison Dubernet" - 3 Thighs / Duck confit from "Les Délices de St Orens" - 2 Thighs
Peel, wash and cook the potatoes in salted boiling water.
Drain them and crush them by gradually adding the milk to obtain a "coarse" mash.
Drain the duck confit by reserving some fat.
Shread the flesh, making sure there are no more bones, and gently brown them in the duck fat.
Grease a baking dish, arrange the meat at the bottom, then cover with mashed potatoes.
Sprinkle with bread crumbs and bake for 25 min.