Duck Confit Shepherd's Pie

Prepare the Duck

1. 1Preheat your oven to 375°F (190°C).
2. 2Remove the meat from the duck confit legs and shred it into bite-sized pieces.
3. 3In an oven-safe skillet, heat the reserved duck fat over medium heat.
4. 4Add the shredded duck confit and sauté for 3-5 minutes until lightly browned and heated through.
5. 5Stir in the minced shallots and fresh thyme leaves, cooking for another 1-2 minutes until fragrant.
6. 6Pour in the chicken broth and Dijon mustard. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
7. 7Remove the skillet from heat.

Make the Vegetable Topping

1. 1While the duck is cooking, place the chopped parsnips and potatoes in a large pot. Cover with cold water and add a pinch of salt.
2. 2Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
3. 3In a separate saucepan, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes.
4. 4Add the drained parsnips and potatoes to the saucepan with the leeks. Mash them well.
5. 5Gradually stir in the heavy cream until you achieve a creamy, smooth consistency. Season with salt and freshly ground black pepper to taste.

Assemble and Bake

1. 1Spread the mashed parsnip and potato mixture evenly over the duck confit in the oven-safe skillet, creating a thick topping.
2. 2Carefully place the skillet in the preheated oven. Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling.
3. 3Let the Shepherd's Pie rest for 5-10 minutes before serving.