Homemade recipe : Duck & Butternut

For 4 people:
 

1 bottle of Haut-Médoc Rocks

4 duck legs confit

1/2 butternut

5 medium-sized potatoes

1 onion

Milk

Butter

Cream

Salt

Boil the potatoes, the butternut and the onion (minced) in a pan with water and a bit of milk for about 30 minutes.

Put the duck legs confit in a dish taking off as much of the grease as possible. Then let it cook in the oven for 25 minutes at 170°C (338°F).
 

Drain then smash the vegetables from the pan until you get a smooth purée.

Add salt and pepper to your liking then butter and milk according to your taste preferences.

Get glasses and the corkscrew, it's time for tasting!