Peel and wash potatoes and sweet potatoes. Slice and place in your slow-cooker for 15 minutes with a generous pinch of salt.

Dice garlic and onions after removing the green sprout.

Wash the fat of the duck legs and remove skin and bones. Shred duck legs and place on a pan with garlic, onions and 2 tablespoons of duck fat. Fry for 5 to 10 minutes.

Preheat oven to 200°C (400°F).

Fill in your plate or individual casserole dishes with the duck meat. Purée the potatoes. Add 1 tablespoon of cream and some nutmeg.

Add a layer of mashed potatoes on top of the duck meat.

Bake 10 minutes and serve! Bon appétit!