Duck & Butternut
For 4 people:
1 bottle of Haut-Médoc Rocks
4 duck legs confit
5 medium-sized potatoes
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!