1. Preheat the oven to 200°C/Fan 180°C/400°F. Lightly oil 6 × 250ml (9fl oz) ramekins or
individual baking dishes. Heat the duck fat (taken from the confit legs, if possible) in a large frying pan over a low heat. Add the onion, carrots and celery and fry gently for 10 minutes until really soft. Add the garlic and cook for 30 seconds, then stir in the flour and cook for 1 minute.

Pour in the wine and stir until smooth. Increase the heat and bring to the boil. Stir in the duck meat and cook for 1 minute. Remove from the heat and divide the mixture between the prepared ramekins.

Meanwhile, boil the potatoes for 15 minutes or until completely tender. Drain them well, then return them to the pan to dry briefly over a low heat. Pass the potatoes through a ricer (or use a masher) and stir in the cream. Season with salt and pepper.

Spoon or pipe the potato on top of the duck in the ramekins and fluff up the surface with a fork. Place all the ramekins on a baking tray and cook in the oven for 20–25 minutes until the topping is golden and the filling is bubbling nicely.