Confit de Canard with truffle zest
Confit de canard aromatise avec le zest de truffe
Ingredients
• 1 Cuisse de Canard per person from the French Market shop
• 3 medium sized potatoes per person
• 1 or 2 Large brown field mushrooms per person
• Truffle zest
Directions:
1. Wash and peel potatoes, cut in half
2. Boil in salted water for about 15 minutes then drain off water
3. Place a roasting pan in the oven with a few spoonfuls of duck fat and heat up
4. When fat is hot, add the potatoes, and turn in the fat.
5. Roast for about 1 hour, turning from time to time until crisp.
6. Brush any earth from the mushrooms
7. Remove the foot if long, trim the root off the foot
8. Remove duck confit from tin and place in a baking pan with a few spoonful’s of the duck fat
9. Place the mushrooms around the duck and turn in the fat
10. About 25 minutes before the end of roasting the potatoes, put the duck in the oven to allow the duck to heat up thoroughly. It does not need to be cooked longer as it is already precooked
11. Once potatoes are cooked, transfer duck to warm serving plate
12. Place the potatoes around the duck and keep warm until serving
13. Place mushrooms in a separate dish
14. Just before serving lightly dust the potatoes with truffle zest, add the mushrooms to the dish and serve straight away.
Serve hot with a glass of La Maze 2012 wine from Comte de Thun, as this Merlot wine pairs well with the duck, available at our shop or order online at www.frenchmarket.co.za
Bon Appétit