Recipe

Duck Lyonnaise Recipe

	Vino4dino / All my dishes 1 year, 9 months ago I found this recipe to be a great way to serve duck confit in both the winter and summer seasons. All you need to add is some goos bread and wine. Prep:45m Cook:20m Servings:2	Vino4dino
	time consuming for the confit

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Ingredients

• 2 Potatoes

• 1 Onion

• Salad greens (for two)

• 1 TBS White wine vinegar

• 2 confit duck legs

• Seasonings (rosemary) to taste

Directions

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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denice

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