• 1kg fluffy potatoes for mashing
  • 6 Gressingham confit duck legs
  • 200ml full-fat milk
  • 25g unsalted butter, softened
  • 150g mature cheddar, grated


  1. Preheat the oven to 200°c or 180°c fan. Peel and cut the potatoes into a large dice. Simmer in a large pan of salted water and cook until tender, about 15 to 20 minutes. Drain well and place back in the saucepan on the turned-off hob to steam dry for a few minutes.
  2. While the potatoes are cooking, place the confit duck legs in a deep frying pan and heat up gently for 15 minute over a low-medium heat.
  3. Heat the milk with the butter until steaming. Mash the potatoes well or push through a potato ricer. Stir the hot buttery milk into the potatoes and season to taste. Cover and keep warm.
  4. Using two forks, remove the meat from the duck legs and shred into pieces. Add the meat to a wide gratin dish. Top the duck with the mash before sprinkling over the cheese. Bake for 20 minutes until browned on top. Carefully remove the pie from the oven and serve.