Duck confit shepherd's pie is a Gascon gratin made of shredded duck confit topped with mashed potato, baked for 25 to 30 minutes at 200 °C. Known in France as parmentier de confit de canard, it takes 45 minutes to make because the confit legs are already cooked. Here is the traditional recipe from the Gers, the way we make it in Dému, with exact quantities for any number of guests.
What is duck confit shepherd's pie?
Duck confit shepherd's pie is the Gascon version of hachis parmentier, the French dish named after Antoine Parmentier, the agronomist who made the potato part of the French diet in the late 18th century. Where the original used leftover boiled beef, the South West replaces it with shredded duck confit, tender and already cooked in its own fat.
The principle is the same: a layer of meat, a layer of mash, a spell in the oven. The result is not. Confit brings a depth of flavour and an aromatic fat that minced meat will never give you.
Shepherd's pie, hachis parmentier, duck parmentier: what is the difference?
They are the same dish under different names. British shepherd's pie uses lamb, cottage pie uses beef, and the French hachis parmentier uses either. The Gascon version uses duck confit, which is what sets it apart.
One distinction does matter: the traditional version made with confit legs, and the one made with leftover duck breast or raw shredded duck. Confit remains the benchmark, because the slow cooking in fat has already done all the work.
Ingredients (serves 6)
- 4 confit duck legs (about 1,250 g) — our PGI Gers duck confit, 4 legs
- 1.5 kg floury potatoes (Bintje, Agria or Maris Piper)
- 2 yellow onions
- 2 shallots
- 200 ml whole milk, warm
- 2 tbsp thick crème fraîche
- 2 tbsp duck fat (taken from the jar)
- 1 garlic clove and 1 sprig of thyme
- 2 tbsp breadcrumbs (optional, for the crust)
- 1 pinch of nutmeg, salt, freshly ground pepper
How much duck confit per person?
Allow one confit duck leg for two people, which gives roughly 150 g of shredded meat per guest once bones and excess fat are removed. That is the ratio that makes the dish generous without overwhelming the mash.
| Guests | Duck confit | Potatoes | Dish size |
|---|---|---|---|
| 2 | 1 leg (470 g) | 500 g | 2 individual ramekins |
| 4 | 2 legs (750 g) | 1 kg | 25 × 18 cm gratin dish |
| 6 to 8 | 4 legs (1,250 g) | 1.5 to 2 kg | 33 × 22 cm gratin dish |
| 10 to 12 | 6 legs (1,900 g) | 2.5 to 3 kg | 2 large dishes |
For a more affordable version, confit duck wings make an excellent pie: the meat is slightly firmer, the flavour just as good.
Which potatoes for the mash?
Choose a floury variety: Bintje, Agria, Maris Piper or King Edward. They absorb the milk, give a soft mash and hold up under the grill. Avoid waxy varieties such as Charlotte or Ratte, which stay firm and turn the mash gluey.
Step-by-step recipe
Total time: 45 minutes — 20 minutes preparation, 25 to 30 minutes baking at 200 °C.
Step 1 — Take the meat off the confit
Stand the open jar (or the legs in a dish) in a bain-marie for 10 minutes, or 5 minutes in a 150 °C oven: the fat melts and the legs come away without tearing. Drain them, remove the skin if you find it too rich, then shred the meat with a fork, carefully discarding every bone and piece of cartilage.
Keep two tablespoons of duck fat for later. The rest keeps in a clean jar in the fridge and is perfect for sautéed potatoes.
Step 2 — Cook the meat base
Finely slice the onions and shallots. Soften them over low heat in a tablespoon of duck fat for 8 to 10 minutes: they should turn translucent and sweet, never coloured. Add the crushed garlic and the thyme leaves.
Turn the heat up, add the shredded meat and sear for 3 to 5 minutes over high heat, stirring. Season generously with pepper and cautiously with salt — confit is already salted. Set aside off the heat.
Step 3 — Make the mash
Peel the potatoes, cut them into large even pieces and boil for 20 to 25 minutes in plenty of salted water, starting from cold. Drain and let them dry out for 2 minutes in the pan over low heat.
Mash them with a ricer or a fork, never a blender: the blades burst the starch and turn the mash into glue. Work in the warm milk a little at a time, then the crème fraîche and the second spoonful of duck fat. Season with salt, pepper and a pinch of nutmeg.
Step 4 — Assemble
Heat the oven to 200 °C (gas mark 6). Grease a deep gratin dish with a little duck fat.
- Spread all the duck in an even layer across the base, pressing down lightly.
- Cover with the mash, smoothing it with a spatula, without mixing the two layers.
- Score the surface with the back of a fork: the ridges are what will brown.
- Dust with breadcrumbs and dot with three or four knobs of butter.
House tip: for a richer pie, stir a third of the mash into the meat before assembling. The bottom layer then stays moist instead of drying out.
Step 5 — Bake and brown
Bake for 25 to 30 minutes at 200 °C, until the top is golden and the juices bubble at the edges. Finish with 3 minutes under the grill for the crisp crust that makes the dish. Rest for 5 minutes before serving: it holds together far better when cut.
Variations
For a festive version, slip a few slices of duck foie gras between the meat and the mash: they melt as it bakes. A splash of Armagnac to deglaze the pan after searing the meat adds even more depth. As for the topping, duck confit takes very well to sweet potato, squash or celeriac, alone or half and half with potato: their sweetness answers the richness of the meat.
If you are short on time, our pie and shepherd's pie fillings come ready cooked: spread, cover with mash, bake. The duck, prune and Armagnac filling and the duck, cherry and goat's cheese filling make two very different pies, ready in 30 minutes.
What to serve with it
The starter
This is a rich dish, so keep the starter fresh and short. A Gascon salad with confit gizzards, a few foie gras toasts or a seasonal vegetable soup are enough. Avoid anything equally rich.
On the side
A simple lamb's lettuce or rocket salad with a sharp vinaigrette, cutting through the richness of the confit. Nothing starchy: the mash has that covered.
Which wine goes with duck confit shepherd's pie?
A South West French red, structured but not aggressively tannic: a Madiran softened by a few years in bottle, Saint-Mont, Fronton or a light Cahors. These wines have the acidity needed to balance the fat of the confit. Browse our selection of South West red wines, chosen to go with our products.
Making it with Maison Ramajo products
In Dému, in the Gers, the Ramajo family has been raising and processing its own ducks on the farm for more than forty years. Our PGI Gers duck confit is made in our own small cannery, with no additives or preservatives, in jars of 1 to 6 legs depending on the size of your table.
To go further into Gascon cooking, have a look at our gourmet gift boxes.
Duck confit shepherd's pie FAQ
How long does duck confit shepherd's pie take to cook?
25 to 30 minutes at 200 °C when assembled warm, plus 3 minutes under the grill. Allow 40 to 45 minutes if the dish comes straight from the fridge, and 50 to 60 minutes at 180 °C from frozen.
Can I make it with leftover duck breast or shredded duck?
Yes. Leftover roast duck breast cut into small dice, or shredded duck, both work well. Add a spoonful of duck fat and a splash of stock, as these cuts are drier than confit.
Can I make duck confit shepherd's pie the day before?
Yes, and it is even better for it. Assemble the whole dish, cover it and keep it in the fridge for up to 24 hours. Take it out 30 minutes before baking and add 10 minutes to the cooking time. The flavours settle during the rest and the pie cuts more cleanly.
How do I reheat it?
In the oven at 160 °C for 20 minutes, covered with foil for the first 15, then uncovered to bring the crust back. Avoid the microwave: it draws water out of the mash and softens the crust. Three minutes under the grill finishes the job.
Can I freeze it?
Yes, for up to three months, but freeze it assembled and raw rather than cooked — mash does not take kindly to being cooked twice. Bake from frozen: 45 minutes at 180 °C, then 10 minutes at 200 °C to brown. Individual portions freeze even better than one large dish.
Which wine should I serve?
A South West French red with soft tannins: a Madiran with a few years on it, a supple Cahors, or a fruit-forward Côtes de Gascogne red. Serve it at around 16 °C. A crisp dry Gascony white also works, chilled but not ice cold.
