Fleury Michon Duck Cottage pie | 320gAdd review
I imagined combining a delicious and melting duck confit, enhanced with a trickle of Madeira, coriander, onions and mushrooms, with the sweetness of a mashed potato with fresh cream. I covered this dish with Emmental cheese to obtain a golden and crispy Parmentier after reheating in the oven. Joël Robuchon
Rehydrated potato flakes 41%, preserved lean duck meat 14%, water, onions 7.5%, fresh CREME, BUTTER, Paris mushrooms 4%, skim milk powder, Emmental 3.5%, breadcrumbs 1.1% (including BLE), poultry stock (water, chicken bones, salt), madeira, duck fat, salt, herbs, garlic, spices.
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