Recipe French duck confit with french dressing : Practical and Delicious

Recipe French duck confit with french dressing : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is French duck confit with french dressing. You are currently reading Recipe French duck confit with french dressing : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe French duck confit with french dressing requires 25m, cook 45m and serve 4. Caution: allergy Contains milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Create an impressive confit duck dish with just a little preparation and some tried-and-tested shortcuts.

Ingredients:

10 Ingredients

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  1kg desiree potatoes, peeled, chopped into 2cm pieces
  
  
  


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  4 confit duck legs (see note)
  
  
  


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  4 eschalots, finely chopped
  
  
  


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  200ml white wine
  
  
  


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  1 cup (250ml) Massel chicken style liquid stock
  
  
  


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  1 tbsp Dijon mustard
  
  
  


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  1 tbsp finely chopped flat-leaf parsley
  
  
  


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  1 tbsp fresh tarragon leaves (see note), finely chopped
  
  
  


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  6 tomatoes, quartered, seeds removed
  
  
  


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  400g baby green beans, blanched, refreshed
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Line a baking tray with baking paper. Place potatoes in a pan of cold, salted water and bring to the boil over medium-high heat. Cook for 8-10 minutes until just tender. Drain well.
  
  
  


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  Step 2
  
  
  
  
  Scrape off excess fat from duck and set aside. Place 2 tablespoons duck fat in a baking dish and melt in the oven for 2 minutes. Toss potatoes in fat and season. Roast potatoes for 10 minutes. Place duck on lined tray and roast with the potatoes for a further 20 minutes, turning potatoes once, until duck and potatoes are crisp and golden.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, heat 1 tablespoon reserved fat in a pan over a medium heat. Cook eschalot, stirring, for 1 minute until just starting to soften. Add wine and increase heat to high. Simmer for 8-10 minutes until reduced to about 2 tablespoons. Add stock and simmer for a further 6-8 minutes until reduced by half. Whisk in mustard and herbs, then season.
  
  
  


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  Step 4
  
  
  
  
  Cut tomatoes into strips, then toss with beans and half the dressing. Serve with potatoes, duck and remaining dressing.
  
  
  

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