Duck Lyonnaise
From vino4dino 17 years ago
- 20 minutes to make
- Serves 2
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.
Ingredients
- • 2 potatoes shopping list
- • 1 onion shopping list
- • salad greens (for two) shopping list
- • 1 TBS white wine vinegar shopping list
- • 2 confit duck legs shopping list
- • seasonings (rosemary) to taste shopping list
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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