1. Start by warming the duck confit meat and shredding it. Reserve the duck fat.
2. Peel and chop the shallots, then finely chop the leaves from one sprig of rosemary.
3. Sauté the shallots and rosemary in a pan with the duck fat.
4. Infuse the second sprig of rosemary in the milk and water in a saucepan. Bring to a gentle simmer before removing the rosemary and adding the Mousline instant mashed potato flakes. Stir and let the mashed potato rest for 2 minutes.
5. Place the shredded duck confit in the bottom of a baking dish.
6. Spread the delicious Mousline mashed potato over the duck in the dish. Smooth the surface and sprinkle with hazelnuts. 7. Serve the frisée as a side dish, seasoned with olive oil, cider vinegar, salt and pepper to taste.
