Confit De Canard

I bought this ready duck leg from Le Petite Scierie in Paris (http://www.lapetitescierie.fr/). It was already cooked and stored in duck fat. All it needed was 15 minutes in 350 c oven.

I plated it on a bed of potato and white bean stew. This is how I made it:

• yellow potato x 3 diced
• white kidney bean x 1 can
• crushed tomato x 1 small can
• garlic x 2 cloves finely chopped
• shallot x 2 small finely chopped
• thyme and cilantro
• butter, salt and pepper
  

saute shallot and garlic in butter. add salt, pepper and thyme. add potato. after 3 minutes add tomato and more salt. bring to boil and simmer for 20 minutes. add cilantro and white beans. cook for another 10 minutes. Season to taste.