DUCK CONFIT WITH POTATOES

PREPARATION 300MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

VG Duck Thigh and Thigh

• 2 liters of duck or pork fat

• 100g coarse salt

• 4 cloves of garlic

• Pepper poivre mignonette

• Thyme

• Bay leaves and rosemary

• Anna potatoes

• 4 potatoes

• 4 tablespoons of duck fat (already used on the thighs)

• Salt and pepper to taste


PREPARATION METHOD

Marinate the duck legs for at least two hours in salt, crushed garlic, pepper and herbs (thyme, bay leaves and rosemary). After this time, wipe each thigh well with a clean cloth. Put the fat on a low heat to warm it up. When the temperature reaches 80°C, place the thighs in the fat to cook very slowly. Be careful not to boil them. After two and a half hours of cooking, remove the thighs from the pan. Place them in a pot with the fat so that it covers them. Cover the jar and store in the fridge for as long as you can.


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