Sunday, 6 December 2015

Confit du Canard

A friend had a glut of tins of confit du canard and gave us one and it was a really nice present and great to have in for a quick meal that is a bit more special.



Open the tin and you will find the duck pieces surrounded by fat.



Remove the duck pieces and you can either fry these or cook them in the oven at about 200 degrees for about 20 minutes, Then add some par boiled potatoes and continue to cook until the potatoes are crisp.



Serve with petit pois.




Keep the left over fat in the fridge for up to a week- great for roast potatoes or to cook with (though it is very high in calories so bear this in mind!)

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