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Executive Chef Pascal Bernou
France
Maison Rougié
Confited duck leg, baby potatoes, honey/soy sauce
Here is a tasty recipe that highlights the richness of confited duck leg, a specialty that will delight your taste buds. Both comforting and gourmet, this recipe is a true delight for lovers of authentic French cuisine.
4 pers.
45 min
Ingredients
- Duck leg confit 4 pieces
- New potatoes 400g
- Butter 150g
- Flat-leaf parsley 80g
- Honey 80g
- Soy sauce 100g
- Sweet paprika 50g
4 pers.
45 min
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Preparation
1
Bake the confit duck legs for 30 minutes at 180°C.
2
In a pan, add duck fat previously retrieved from the vacuum-sealed bags. Cook and brown the new potatoes, then finely chop the flat-leaf parsley.
3
Gently mix the honey and soy sauce for the glaze.
4
Arrange the new potatoes in a dish or a deep plate, accompanied by the confit duck legs. Sprinkle with flat-leaf parsley and paprika.
Chef's Tip
You can immerse the confit duck legs’ vacuum pack in warm water for 15 minutes to make them easier to remove.
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