Luxury three layer parmentier

Method

1. Peel both potatoes, chop into chunks and cook in a pan of boiling salted water until tender – about 15-18 minutes. Drain and mash until smooth. Set aside.

2. Heat the confit of duck, together with the fat it was stored in, over a gentle heat in a saucepan.

3. Carefully remove the confit from the fat and pull the meat apart, keeping the pieces fairly chunky and substantial. Set the meat aside.

3. Melt the butter and a little oil in a heavy-based frying pan and sweat the shallot and garlic in the butter until softened, but not browned. Add the mushroom to the pan and lightly fry until golden-brown. Reserve until required for the topping.

4. In a large gratin dish build up layers of the ingredients starting with the duck, followed by the mashed potatoes, and ending with the mushroom mixture.

5. Serve immediately if all the ingredients are still warm. Alternatively, you will need to preheat the oven to 180C/gas 4. Cover the dish lightly with foil and reheat. Serve hot.