Duck confit with sautéed vegetables
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- Duck thighs | 2 unit(s)
- Olive oil (can also be lard) | 1 l
- Carrot | 1 unit(s)
- Onion | 1/2 unit(s)
- Calabrian Potato | 300 g
- Zucchini | 1 unit(s)
- Paris mushrooms | 200 g
- Clean the thigh bones and cook them in olive oil without boiling, they should cook for around 5-6 hours.
- See my recipe for sautéed vegetables to learn how to make these vegetables. https://delirec.page.link/d4UM
- After 5 hours in the oil, stick the duck to test how juicy it is, if it is already very juicy, you can remove it from the oil and, if necessary, finish it in the frying pan to brown it.
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