I love confit of duck, I also love that you buy it in tins,…… like bake beans, and it is quite cheap. You can but the tins in the UK now but, they are not the bargain they are in France.
They are a real convenience food, my usual way of eating it is on top of a jacket potato. But I have now found a posh way to eat it, which is still simple…..

Ingredients
4 pieces of confit of duck (it doesn’t matter if leg or wing)
4 medium sized potatoes 
(I also threw in a sweet potato as there was one in my fridge)
2 shallots 
2 garlic cloves
3 eggs
50ml milk
20ml double cream
Salt & Pepper

A savoury flan case (or you can make a flan with homemade pastry
 if you are that keen).

Confit of Duck Tart

Confit of Duck Tart

Confit of Duck Tart

Method
Set the oven at 180oC
Cut the potatoes in bigish pieces 
(you are ultimately going to slice then when cooked) 
Place in a pan of boiling water and cook but still a little firm, 
allow to cool then slice

Take the confit out of the fat and pull into bitesize chunks. 
Place in the bottom of the flan case
Finely chop the shallots and garlic and add to the flan case
Place the sliced potatoes on top
Put the eggs milk and cream into a jug and mix together with a fork
Pour over the flan making sure it doesn’t overflow… (unlike me)
you may not need all of it.

Place on a baking tray in the oven for around 30 to 40 minutes

I served it with a green salad…. And a glass of red!!
Perfect

SLx