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1
Peel potatoes and cut them into 2 or 4 pieces depending on their size (bigger pieces will need more time to be done).
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2
Boil potatoes into salted water for 30 minutes (they'll be easier to mash if overcooked). Drain water and let them chill.
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3
Meanwhile, take duck legs off their fat and separate meat from bones and skin.
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4
Rinse and dry parsley. Chop it.
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5
Heat a pan over medium-low heat, fry duck meat with a little bit of duck fat from the can. Add parsley and leave for 10 minutes stirring often.
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6
Mash potatoes (you can use a a food mill or potato ricer, if you don't have any use a potato masher or heavy fork.) Pour mashed potatoes into a pan heated over low heat. Add butter, cream, nutmeg, salt and pepper. Stir well.
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7
You can use either an ovenproof dish or individual round pastry cutters. Whatever you're using grease it with a little bit of butter and add a layer of duck topped with a layer of mashed potatoes.
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8
Grate Comte cheese and sprinkle on top of duck parmentier.
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9
Heat oven on grill position and bake for 10 minutes or until cheese has a golden color.
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10
Serve right away with a salad. (If you used individual round pastry cutters, separate melted cheese with a knife and carefully take cutter out.).
