Confit of Duck
Chanterelle Mushroom Stew

It's very quick and easy once you've made the confit!


Garlic, 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.

To make:

Put 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 down onto 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.

End Note

You can use just about any kind of mushrooms you want.

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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