Description
Along with foie gras, duck confit has made the reputation of the South West. In this version, we offer you a confit duck leg which will be ideal for a good solo meal, or possibly, to make a shepherd's pie for two people. The thigh is cooked for several hours in its fat before being sterilised and yet the meat is not very fatty. This recipe gives the duck a special texture, because the meat is really melt in the mouth, while revealing the aromas of the duck. With a very long shelf life, you can keep it in your cupboards without any worries. The thigh can be prepared in a hot oven in 15/20 minutes, making it a very good meal with quick preparation.
Preparation: Carefully remove the duck legs from their box and remove the excess fat (very fine and very fragrant, you can keep it in the refrigerator to cook other preparations). The confits taste golden and crispy. In a hot pan, place them skin side first. When the skin is golden brown, finish heating the other side gently before serving them with sorrel puree, mushroom fricassee or Sarladaise potatoes. After opening, store in the refrigerator and consume within 48 hours.
