Instructions

Debone the duck legs, shred the meat and trim the skin. Set a little duck fat aside. Soak the raisins in a bowl of warm water. Peel and cut the potatoes and Jerusalem artichokes into chunks. Place them in two separate pans of salted, boiling water to cook until tender. In the meantime, use a little duck fat to sauté the onions and garlic, then the duck meat with the teaspoonful of allspice. Spread the mixture in a baking dish or individual ramekins.

Once the vegetables are cooked, strain and mash with a fork or a masher in a mixing bowl. Add the butter then the warm milk and cream. Finish with a splash of olive oil and season to taste with salt and pepper. Spread it over the mixture of duck meat. Then combine the parmesan and hazelnut powder. Sprinkle over the top to make a nice crust. Bake in oven approx. 20 mins at 180°C.