Duck confit tart

1 Set the oven to 185 degrees

2 Remove the skin and meat from the duck.

3 Discard the skin and chop the meat into rough chunks.

4 Beat the eggs with the milk, cream, nutmeg, thyme, parsley, garlic, salt and black pepper.

5 Lightly butter a 20-25cm pie dish, then line with the pastry. You will have to do a little surgery to make it fit but you won’t see it in the end.

6 Add the duck and shallots to the base of the dish, then layer the potatoes over the duck.

7 Finally, pour the egg mix over the top and bake in the oven for 50 minutes.