Thursday, October 23, 2014

Duck confit

I went to a store downtown Montreal close to Marche Atwater to purchase moulard duck (canard gave) legs and I also ought a big jar of duck fat from them.

I cooked duck legs and potatoes with some herbs and garlic in duck fat for 1h30min. It was very easy to keep the remaining duck legs in fat in a jar, then when needed just roasted them for 15 minutes to get a crisp skin before serving.

Simply delicious!!!

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