David Vinas’ duck confit Parmentier | Canadian Goodness

Ingredients

• 5 - 6 yellow potatoes peeled
• 3 Brome Lake duck confit legs
• 5 tbsp (75 mL) butter divided
• Drizzle of truffle oil
• 2 tbsp (30 mL) milk or 35% cream
• 1 tsp (5 mL) fermented garlic flowers or roasted garlic purée
• Salt and freshly ground pepper
• 4 onions thinly sliced
• 1 oz (30 mL) fire cider or other cider
• 1 1/2 cups (375 mL) Canadian Fontina grated