• Preheat the oven to 180°C
• Cook the potatoes in salted water. Mash them with a fork, add the crème fraîche and a knob of butter, season and mix
• Spread in a gratin dish
• Remove the meat from the duck legs and shred it with a fork. Put it on the potato puree
• In a bowl, mix the Tipiak Breadcrumbs with 20 g of butter and the paprika powder
• Sprinkle on the gratin and cook for 25 minutes in the oven

Suggestion:

• You can also add hot pepper to enhance the taste of your dish