Duck Parmentier

Ingredients

• 4 confit of duck legs
• 1 onion, diced
• 2 stalks celery, finely diced
• 3 cloves garlic, finely chopped
• 1 tsp plain flour
• 1 tbsp tomato paste
• ½ cup white wine
• 3 sprigs of sage, leaves torn
• Zest of ½ an orange
• A small handful of dried porcini mushrooms, about 30g
• 1½ cups hot chicken stock
• Salt & pepper
• 700g sweet potato, peeled and cut into 8
• 50g butter
• ¼ cup milk
• 3 tbsp of grated parmesan