For the puree:
1 cauliflower, cut into florets
1lb parsnips, peeled and sliced
2oz butter
Salt and pepper to taste
For the filling:
4 leg and thighs of duck confit (buy in a can or vacuum-packed)
1 bunch Italian flat-leafed parsley, chopped
3 shallots peeled and chopped
Salt and pepper to taste
Pre-heat the oven to 400F.
For the puree:
Boil the vegetables in water till soft (about 15mins). Add salt, pepper and butter and mash.
For the filling:
Remove the fat from the confit. Remove the skin and discard. Remove meat from the bones and shred with two forks (like pulled pork).
Saute the shallots in a skillet or frying pan with a little of the duck fat.
In a large baking dish, combine the cooked shallots, duck, parsley, salt and pepper. Mix and spread evenly. Cover evenly with the vegetable puree.
Bake for 25mins. Serve with your favorite roasted vegetables.
Serves 4