Tartiflette gratin with crispy duck confit

In a small bowl, mix the salt, black peppercorns, garlic, thyme and bay leaves

Rub the mixture all over the duck legs, ensuring even coverage. Place the duck legs in a shallow dish, cover with plastic wrap, and refrigerate for at least 12 hours or overnight to allow the flavours to penetrate

Preheat the oven to 130°C fan

Rinse the duck legs under cold water to remove the salt and seasoning mixture. Pat them dry with paper towels

In a heavy, oven-safe pot or Dutch oven, melt the duck fat over low heat. Once melted, add the duck legs, ensuring they are fully submerged in the fat

Cover the pot and transfer it to the preheated oven. Cook the duck legs slowly for 2 hours 30 minutes to 3 hours, or until the meat is tender and easily pulls away from the bone

Once cooked, carefully remove the duck legs from the fat and set aside. Reserve 2 tablespoons of the duck fat for the gratin

Peel and thinly slice the potatoes into rounds (about 3–4 mm thick). Parboil the potato slices in a pot of salted water for 5–7 minutes until slightly tender but not fully cooked. Drain and set aside

In a large frying pan, heat the 2 tablespoons of reserved duck fat with the butter over medium heat. Add the onions and cook until caramelised, about 10 minutes. Add the garlic and cook for an additional minute until fragrant. Remove from heat and set aside

Preheat the oven to 180°C fan

Grease a baking dish (approximately 20 × 30 cm) with butter

Arrange a layer of parboiled potato slices on the bottom of the dish

Shred the duck confit meat and spread half of it evenly over the potatoes

Add half the onions and garlic on top of the duck

Place a few slices of Reblochon cheese over the onions

Pour half of the crème fraîche evenly over the layers, then drizzle with half of the white wine. Season with salt and freshly ground black pepper

Repeat the layering process (potatoes, duck, onions, cheese, crème fraîche, and wine). Add another layer of potatoes and finish with a final layer of cheese on top

Cover the baking dish with aluminium foil and bake in the preheated oven for 25 minutes

Remove the foil and bake for an additional 20–25 minutes, or until the top is golden and bubbly, and the potatoes are fully cooked

If needed, switch to the grill setting for the last 2–3 minutes to achieve a more golden and crispy cheese topping, watching carefully to prevent burning

Remove the tartiflette gratin from the oven and let it cool slightly before serving

Serve warm, enjoying the combination of crispy duck confit with the creamy, cheesy, and savoury layers of potatoes and onions