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Confit de Canard Pomme de Terres Sarladaises<

Confit de Canard Pomme de Terres Sarladaises

Submitted By:
Marie


No. of Servings:
4
Preparation time:
20min(s)
Course:
Main
Cooking time:
3hr(s)
Cooking Instructions:
The previous day; rub the thighs with salt, leave them in a fridge overnight.

Preheat oven to 160ºC
Take off as much salt as you can. Rinse, wipe and place in a casserole dish along with the duck fat.
Put the lid on the casserole dish and place in the oven for 3 hours, turning the thighs occasionally during the cooking time.
Cook the bacon in the goose fat. Add the sliced potatoes, garlic, pepper and salt. Place in the oven for 45 minutes, stirring regularly.
When the cooking is done, sprinkle the potatoes with lots of parsley. Serve with the duck.

Ingredients:
4 duck thighs
Salt
2 x 320g jar duck fat
6 large potatoes, thinly sliced
3 cloves of garlic, chopped
3 rashers of bacon
1 tbsp goose fat
Salt & pepper
Chopped parsley
Equipment:
2 oven-proof casserole dishes


Recommended Wine:
Red : Burgundy


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