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fr 
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Executive Chef Pascal Bernou
France
Maison Rougié
Duck confit, mixed vegetables
Add a touch of tradition to your menu with this duck confit recipe. A simple yet flavorful creation, ideal for delighting your customers with melting textures and an authentic taste. It's up to you to highlight this perfect combination!
4 pers.
40 min
Ingredients
- 4 duck confit legs
- Baby carrots 200g
- Turnips with tops 200g
- Peas 300g
- Asparagus 200g
- Radishes 150g
- Duck jus 1dl
- Butter 100g
4 pers.
40 min
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Preparation
1
Cook the vegetables: Cook all vegetables in salted boiling water until tender.
2
Sauté the vegetables: Sauté the cooked vegetables in butter until they are lightly golden and aromatic.
3
Pan-fry the duck confit: Pan-fry the duck confit legs, skin side down first, then bake at 180°C for 10 minutes to make them hot and crispy.
4
Plate the dish: Arrange the vegetables on a plate, add the duck confit on top, and drizzle with duck jus for flavor and creaminess.
Chef's Tip
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