Saturday, November 7, 2009

Confit De Canard

I bought this ready duck leg from Le Petite Scierie in Paris ( 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.

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