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 Ingredients :
1 duck leg confit 50% (duck leg, salt, duck fat), sautéed potatoes 50 % [pre-fried sliced potato (vegetable oil - blend of palm and sunflower), duck fat, garlic, parsley, salt, pepper].
Duck confit with Sarladaise potatoes An easy dish to prepare and a symbol of traditional Périgord gastronomy! The duck leg confit in its fat is served with sliced tender-cooked potatoes sautéed in garlic and parsley. Instructions for use :
Pan-fry for 10 minutes until golden. You can add a few cooked cep mushrooms to this dish. |
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