Method

• 1.
  Warm the duck legs in a large frypan over a gentle low heat to release the fat, then transfer duck fat into a heatproof jug. You will need some for this dish, but save the rest for roasting potatoes another day.
• 2.
  Remove and discard the skin from the duck legs. Shred the duck meat, removing and discarding any bones and gristle.
• 3.
  Heat 2 tbs duck fat in a large heavy- based pan over medium heat. Add the eschalot, thyme and 1/2 tsp freshly ground black pepper. Cook, stirring occasionally, for 5-7 minutes until eschalot is browned. Add the wine and stock, then bring to the boil. Cook for 3-4 minutes until reduced slightly, then add the duck meat and chopped parsley. Stir and set aside.
• 4.
  Place the potato in a large saucepan of cold salted water and bring to the boil over high heat. Cook for 20-25 minutes until tender. Drain well, then gradually add the warm milk and mash until smooth. Season to taste.
• 5.
  Preheat oven to 210°C.
• 6.
  Grease an 18cm x 28cm baking or ovenproof dish with duck fat. Pour in the duck mixture then cover with mashed potatoes. Sprinkle over the grated cheese and bake for 25 minutes or until heated through and golden. Scatter with extra thyme, salt flakes and black pepper to serve.