Peel and boil the potatoes until tender.
In the meanwhile prepare the duck filling. Cut the shallot onion and the parsley leaves finely and remove the thyme leaves from the brin.
Remove the fat from the Duck legs by heating them slightly in a pan.
Remove the skin from the duck legs and bake them in the oven using the grill (at 230°C) until crispy.
Remove all the duck meat from the bone and separate it well using your fingers.
Heat 4 tbsp duck fat in a pan and fry the shallot onions over low heat until they get tender.
Add the duck meat, parsley and thyme leaves into the pan and mix well. Add salt and pepper to taste. Place the mixture in an ovenproof dish.
Once the potatoes are cooked and you have removed the water, add the milk/cream mixture, butter, salt, and pepper and crush the potatoes with a potato masher. Mix carefully and smear it out on top of the duck mixture.
Add grated cheese on top and bake at 220°c for 20 minutes or until golden brown.
Cut the crispy duck skin in small pieces and serve it in a small bowl to drizzle on top of the Duck Parmentier once served.