Duck confit (6 legs)
Region : France (Provence)
Duck leg 56% origin: France, duck fat, salt, pepper.
Open the can of duck confit before reheating in a bain-marie and drain.
Brown in a pan, grill or wood fire. The duck confit goes wonderfully with hash browns in its fat or a fricassee of porcini mushrooms
or chanterelles in oil.
Sauté 2 or 3 shallots in a little oil, add a few porcini mushrooms (fresh, dry or fried in oil),
season and chop everything.
Place the duck confit on a puff pastry, add the stuffing and wrap the thigh. Put in the oven for 25 to 30 minutes.
Serve your dish hot.
Recommended wine: full-bodied red wine, dense and a little heady