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Duck Confit (2 legs)
600g net.
AU$37.90. Order

This duck confit can be compared to a great wine. Melting in your mouth, it fills it with its harmony of flavours. One should almost close his eyes eating it, to capture completely the depth of this unique flavour. Simply served with potatoes sauteed in goose fat or with pasta, these two duck legs will delight four gourmets.
Duck confit
with Sarladaise Potatoes

(Sarlat in Perigord)
(4 people) A can of duck confit (600g), 1kg waxy potatoes,
1 clove of garlic, parsley.
Remove the fat which keeps the confit tender and reserve it to cook the potatoes. Peel and slice the potatoes, dry them with a cloth. Fry them in the confit fat 15 minutes on each side. Add the chopped parsley. Season to taste. Heat gently the duck legs in their fat, skin first, for 15 minutes. Serve hot with the potatoes.
Duck Confit
" la Gasconne"

(4 people) A can of duck confit (600g), 500g wild mushrooms (in France we would use girolles),
2 shallots finely chopped, a bunch of chervil,
salt and pepper.
Heat the duck confit over low heat, skin first, for 15 minutes in a frying pan. Remove them and in the same pan fry the chopped shallots. Then add mushroom slices. Season to taste. Let it brown before adding the confit. Cook for 5 minutes, add the chervil and serve hot with potatoes sliced cooked in the confit fat, or with pasta.


Comme en France