French Market Recipe 2024 28
Confit de canard et truffe noire
Slow cooked duck legs and fresh truffles
Ingredients for 4
- 1 tin duck confit 4 – 5 legs
- 6-8 large potatoes
- 1 punnet of large field mushrooms
- 250ml fresh cream
- 1 fresh black winter truffle
Directions:
- Remove the majority of the duck fat from around the ducks and place in a separate container.
- Peel the potatoes, cut in quarters and boil for about 20 minutes
- Preheat the oven to 180 degrees.
- Put several spoons of the duck fat into a baking pan and heat up.
- Strain the potatoes and carefully place them in the hot fat in the baking pan.
- Turn them so that they are covered with fat.
- Bake for 40 minutes to 1 hour until crisp and golden brown.
- Brush any dirt off the mushrooms and slice
- Heat a little duck fat in another pan and gently cook the mushrooms for a few minutes
- Add the cream and simmer gently until the sauce thickens, place in a warm bowl
- Heat the duck legs in a little duck fat, on both sides, in a frying pan until the outside is golden brown.
- Brush the truffle and remove any dirt
- Serve the duck confit and roasted potatoes on a large platter
- Grate the truffle thinly over the potatoes.
Serve straight away while hot and pair with a glass of a Merlot wine from Bordeaux, such as Les Tours de la Roque Merlot 2018 from St Emilion, available from our shop or online at www.frenchmarket.co.za.
Bon Appétit!