DUCK THIGH CONFIT

PREPARATION 90MIN

SERVES 1 SERVINGS

NIVEL EASY

INGREDIENTS

1 piece of duck leg and thigh confit from Villa Germânia

• 3 English potatoes

• 1 white onion

• 3 cloves of garlic

• 2 tablespoons butter

• 350ml beer

• 3 sprigs of thyme

• Salt

• Black pepper


PREPARATION METHOD

Villa Germânia's pork thigh is already confit and ready to prepare. Let's start by separating the liquid in a pan and the protein in a tray.

Peel the potatoes and cut into slices. Slice the onion. Chop the garlic into slices.

In a baking dish, make a “bed” of the potatoes, season with a good pinch of salt and black pepper. Arrange the onion slices on top, leaving a few pieces, and the garlic slices. Finely chop the thyme sprigs and sprinkle over the top.

Use scissors or a knife to remove the top of the thigh bone. Place the pieces in the baking dish and pour some of the confit stock over them. Distribute the butter in pieces. Finally, add the beer, distributing it evenly in the pan.

Cover with aluminum foil and bake in a preheated oven at 200ºc for 40 minutes. Remove the foil and leave for another 15 minutes to brown.

When it's nicely browned, serve. The duck is juicy and very tasty, you have to try it.


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