French Market Recipe 2024 51
Confit de canard aux pommes de terre a l’arome de truffe
Duck confit with truffle scented potatoes
Duck confit
Ingredients for 4:
- 4 cuisses (thighs) of duck confit from the French Market shop
- 10 – 12 medium sized potatoes
- 6- 8 large brown field mushrooms
- 4 garlic cloves
- Truffle zest from the French Market shop
Directions:
- Preheat oven to 180C
- Peel and coarsely chop the garlic
- Peel potatoes and cut in half (or buy ready peeled from Woollies)
- Boil potatoes in salted water for about 15 minutes, then drain off water
- Heat up some duck fat in a roasting pan
- Place hot potatoes and garlic in the pan and turn in the fat.
- Roast for about 30 minutes, turning from time to time until crisp.
- Clean mushrooms, separate stalks from the caps
- Add the duck and mushrooms to the potatoes
- Cook for another 30 minutes then remove from the oven
- Place the duck on a large serving dish surrounded by the potatoes, mushrooms and garlic
- Lightly dust the top of potatoes with Truffle zest
Serve hot, with a glass of La Parde from Chateau Haut Bailly wine from Pessac-Leognan in the Bordeaux region, as Merlot pairs well with the duck, available in our shop or order online at www.frenchmarket.co.za
Bon Appétit