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Duck Lyonnaise Recipe

Ingredients

How to make it

  • 1. Heat pan with duck fat from confit and lightly fry sliced, par boiled potatoes.
  • 2. Lay two confit duck legs on top of the fried potatoes, season to taste with herbs like fresh rosemary and throw in a sliced onion.
  • 3. Cook the whole thing in a 375-400 degree oven for 20 minutes - until onions start to roast and duck begins to brown.
  • 4. Remove from the oven and lean duck legs on a plate with salad greens. Place potatoes around the edge of the duck legs – roasted side up.
  • 5. Leaving the onions and duck fat in the pan, add white wine vinegar and heat.
  • 6. Pour the vinegar mixture over the duck legs and salad and serve.

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The Cook

vino4dino Baltimore, MD

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