Duck Confit (1 leg) from South West France / 220g. / Maison Dubernet
Prepared according to traditional recipes of southwest France, confits are salted and desalted by hand. The pieces of duck are cooked at low temperatures in duck fat.
Preparation: Remove the excess fat (keep it to cook potatoes in a pan) out of the confit and reheat it 15 minutes in the oven skin-side up or in a frying pan until brown and crisp. Serve warm with fried potatoes, or cold with a green salad.
Ingredients: Duck legs (origin France), duck fat (origin France), salt.