Transfer to your blender with 1/3 cup crème fraîche (100 ml). Season with salt, pepper, and a little turmeric, then blend until smooth.

Take the confit duck legs, remove the fat and skin, then debone and shred the meat into a small baking dish.

Spread the sweet potato purée over the duck and bake for 20 minutes at 350°F (180°C). When you take it out of the oven, sprinkle grated sheep’s milk cheese on top, like you would with Parmesan. It’s ready to serve!