Confit de canard, sauerkraut, pommes Sarladaises Recipe
















Pre heat the oven at 60° C, open a tin of Confit de Canard and warm it in the oven for an hour, to melt the fat and warm the meat.

Peel 3 waxy potatoes, wash them and cut into 5 mm slices. Dry them well. Put 5 tbsp of the duck fat and fry the potatoes till nicely browned on both sides.

Put the oven on grill.

Temper the heat onder the potatoes and put a lid on them to cook them properly in about 15 mins. to create a crispy outside and a soft inside.

After 10 minutes carefully take out 2 duck legs, drain them and put, skin side up, under the hot grill to make the skin nicely browned and crispy.

When the potatoes are done, add 2 finely sliced cloves of garlic and 3 tbsp of hacked parsley.

Season and serve with sauerkraut and lardons



from simple food, looking good
Confit de canard, sauerkraut, pommes Sarladaises Recipe

from Sweet Cake

Confit de canard, sauerkraut, pommes Sarladaises Recipe https://sweetteabiscuits.blogspot.com/2020/11/confit-de-canard-sauerkraut-pommes.html

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