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Rick Stein's Duck Cottage Pie
Ingredients
  • 4 confit duck legs (bought or see the book for homemade)
  • 4 shallots, chopped
  • a few fresh thyme sprigs, leaves stripped and chopped
  • 175ml red wine
  • 200ml chicken stock (see the book for homemade)
  • handful flat-leaf parsley, chopped
  • 800g potatoes, cut into 5cm chunks
  • 100ml-125ml warm milk
  • 150g-200g Comté cheese, grated
  • salt and Rick’s peppermix (see note) or black pepper
Steps
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