Duck confit (6 legs)

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