Confit (2 legs)
600g net. AU$37.90.
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.
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.
"à 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