Confit of Duck
very quick and easy once you've made the confit!
leeks, Chanterelle mushrooms, baby rose potatoes, water (or
wine) and duck confit. We seasoned it with; Rick's Chef Salt,
thyme, parsley, rosemary and fresh ground pepper.
a little of the duck fat into a saute pan. Rough chop the
garlic and leeks (then rinse the leeks and drain them) and
throw them into a hot pan. Slice the mushrooms, and chop
the rose potatoes. Put the potatoes in first, along with
Rick's Chef Salt, dried parsley flakes, whole thyme and rosemary.
Mix, then add the mushrooms and then the confit legs on top.
Add some more of that wonderful duck fat, then some water,
lid it and let it steam for about 10 minutes or so. Get another
pan, in this case I'm using a cast iron to crisp
up the confit. When the confit is hot and tender, carefully
remove the legs and place them skin side
the cast iron pan. Cook till nice and crispy brown. Meanwhile
taste and season the mushroom potato mixture. As soon as
the legs are crispy, plate and serve.
use just about any kind of mushrooms