Shepherd’s pie with pulled duck and dulse

Ingredients

• 2 Canabec confit duck legs
• 3 sweet potatoes
• 1 red onion
• 2 scallions
• ¼ red cabbage
• 10 g (1 Tbsp) whole dulse
• 30 ml (2 Tbsp) butter
• 5 ml (1 tsp) brown sugar
• Salt and pepper to taste

Preparation

• Rehydrate the seaweed for 1 hour.
• Peel the sweet potatoes and boil until tender.
• In a frying pan, cook the duck legs.
• Chop the red onion, cabbage and seaweed.
• In another frying pan, add 15 ml (1 Tbsp) of butter and sauté the red onion for a few minutes. Add the cabbage, seaweed and brown sugar.
• Shred the duck and set aside.
• Mash the sweet potatoes until smooth. Add 15 ml (1 Tbsp) of butter and salt and pepper to taste.
• Place a ring mould on a plate. Add a layer of duck, a layer of red cabbage and onion, followed by a layer of the mashed sweet potato. Carefully remove the ring mould.
• Garnish with finely chopped scallions.