Parmentier de canard

Preparing the ingredients:

1. 1Debone the duck legs.
2. 2Finely chop the onions.
3. 3Peel the potatoes.

Preparing the shredded duck:

1. 4Sear the duck legs skin-side down over high heat in a Dutch oven until nicely browned.
2. 5Season with salt and pepper.
3. 6Once the duck pieces are well browned, flip them over.
4. 7Remove the cooking fat.
5. 8Add the chopped onions and sauté until browned.
6. 9Deglaze with the white wine and scrape up the browned bits from the bottom of the pot.
7. 10Once the wine has reduced, add enough chicken stock to cover.
8. 11Add the thyme, salt, and pepper.
9. 12Simmer covered for 2 hours.

Preparing the mashed potatoes:

1. 13Cook the peeled, quartered potatoes in a pot of salted water.
2. 14Drain the potatoes and mash them.
3. 15Heat over low heat and add the milk, butter, and nutmeg.

Assembling the parmentier:

1. 16Shred the duck.
2. 17Put the shredded duck in a gratin dish with the cooking juices.
3. 18Cover with mashed potato and sprinkle evenly with breadcrumbs.
4. 19Bake in an oven at 200°C for 10 to 15 minutes.