Confit de Canard

How well off am I to be working with a houseful of foodies? It is not rare that we share recipes and admiring each others’ lunch boxes is already a routine.

One of the real conoisseurs, gourmands and a real chef shared this duck recipe that I tried last Sunday. The beauty of it is that it is ready made canned food except for the vegetables.

Go to a grocery store with a good selection and find a large can of duck legs, confit de canard, approx. 1250 g and 4-5 in a can.

You will also need red cabbage (600 g) and a red onion or other vegetables. Chop the onion and shred the cabbage. Sauté  lightly in duck lard (5 min). You can add a star anise in the pan. Pour the cabbage in an oven pan and cook for 15 min in 180 C. Take out the pan and place the duck legs on the cabbage. Bake for 10-15 minutes and voila, dinner is ready! 

Enjoy in good company and with good wine. You might serve caramelised apples, black currant jelly and Brussels sprouts with the confit.

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