Boeuf Wellington
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Speciality of the South West: Duck Confit
Discover a well-known and typical South West speciality, the duck confit! A tender and refined dish!Duck confit
Ingrédients
- For 4 people :
- 4 duck legs
- Coarse salt
- Pepper
- Some spices
- Duck fat
Présentation
- 1Mix all the condiments together (salt, pepper and spices).
- 2Dip each duck leg in this mixture to decorate them with spices.
- 3Place the elongated duck legs in a dish to macerate in a cool place for 24 hours.
- 4At the end of the 24 hours, melt a block of duck fat in a frying pan.
- 5Then place the duck legs in the same pan and cook for 10 minutes.
- 6Keep cooking over a low heat for 2 hours to simmer your dish.
- 7Once you have obtained a tender flesh on your duck legs, put them in the oven at 90°C until you obtain a golden skin.
- 8Serve the duck legs with potatoes and that's it!
Who says South West, says Confit de Canard ! This highly appreciated speciality is a sure value to accompany the "Excellence" Buzet du Baron d'Ardeuil cuvée. With its nose of ripe black fruits underlined by fine woody and toasted notes, it will go perfectly with the fondant of the duck confit.
