Monday, June 4, 2012

Confit de canard

-Duck legs cooked and preserved in duck fat.

The ingredients: Duck legs from the SouthWest of France, Duck fat, salt

Preparation :

1.Remove the duck legs from the tin .
2.Gently cook the duck legs in a frying pan with the duck fat for ten minutes on each side, or until golden  brown.
3.Serve with  mesclun.

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