Parmentier of duck confit

Peel and cut the potatoes into large cubes, and boil for 20 minutes in water with 1 tbsp. coarse salt.

Meanwhile :

Put the duck legs in a frying pan over low heat, to melt all the fat and recover it separately.
Remove all skin and bones, and crush the meat with a fork.
Peel and slice onions and shallots.
Rinse and chop the parsley leaves.

Fry the onions and shallots with a tablespoon of duck fat over medium heat until they begin to brown.
Add the duck and mix.
Put the oven to start heating at 200 °C (390 °F).
Add the Madeira and chopped parsley to the duck and cook over medium heat until evaporated.

After 20 minutes are finished, drain the potatoes and crush them with a fork with a pinch of grated nutmeg.
Add the hot milk and mix to make the purée.

Grease a gratin dish with 2 tablespoons of duck fat.
Put a layer of mashed potato, duck and another layer of mashed potatoes.
Sprinkle with breadcrumbs and add a few bits of butter.
Place the dish in a hot oven, and leave until the gratin is golden brown. (Or finish with the grill while watching well).

You can replace 2/3 of the potato purée with a carrot purée or sweet potato purée. Parsley can be replaced by coriander.
The dish is even better when it is reheated. So if you can, prepare it the day before. Prepare your own breadcrumbs w/ some leftover hard bread.
Don't throw away any extra duck fat. You can use it later to sauté some potatoes, it is gorgeous !