Preparation 20 min

Cooking 20 min

Ingredients 

• 1kg sweet potatoes
• 2 duck legs confit
• 220g duck rillettes with Périgord chilli pepper*
• 1.5 tablespoons of Mathilde's mustard recipe with white wine*
• 50g butter
• Pink Himalayan salt*
• Voatsiperifery wild pepper*
• Parmesan cheese
• Thyme
• Cooking rings

Preparation

Melt the Parmesan shavings in a frying pan over a low heat, then place them on a rolling pin to shape and leave to cool.

Cook the diced potatoes in salted water.

Shred the duck and mix with the rillettes for a few minutes in a frying pan over a low heat.

Drain the potatoes, place in a bowl, add the butter and mustard, mash to a purée and season if necessary.

Butter the cooking circles, fill halfway with the purée, add a layer of duck/rillettes and finish with more purée. Place in the oven for a few minutes to warm up.

Unmould and arrange on a plate, garnish with Parmesan tiles and sprinkle with thyme.

Mathilde's tip 

Take your taste buds on a journey with our wide range of mustards.