Duck legs confit over low heat and prepared in the purest French tradition. Fully cooked and preserved in its fine fat, there are several ways to prepare them. Below, some recipe ideas to inspire you.
Recommended accompaniments : Duck confit can be eaten with potatoes browned in rendered duck fat or with season vegetables. Shredded, it is great in summer salads or as a homemade pizza topping with figs and goat cheese. Shredded, it is great in summer salads or as a homemade pizza topping with figs and goat cheese.
Directions and storage :
- Saucepan: Heat over medium heat, in a saucepan with the duck fat, 15-20 minutes.
- In the oven (for a crispier skin): preheat the oven to 160 Celsius (320 fahrenheits). Place the thighs in a baking dish, skin side up, draining the fat, and bake for 25 minutes.
Tip: Keep the extra duck fat to brown your potatoes.
Ingredients: Guérande salt, duck confit, fine duck fat, spices and seasonings.