Gastronomy

Duck confit with Sarladaise potatoes

List of ingredients:

For 4 people

- 750g of preserved thighs or duck breasts
- 1 kg of potatoes
- 500g of porcini mushrooms
- 4 nice cloves of garlic
- A small bunch of parsley
- Salt and pepper

Preparation :

The confit
Degrease the confit (reserve the fat). Reheat and brown the skin in a pan or on the grill, skin side down.

Potatoes
Wash, peel and thinly slice the potatoes. Brown them with the duck fat until cooked and golden brown. Season with salt and pepper. Chop the garlic and parsley, sprinkle this mixture over the potatoes, stir, cover for 5 to 10 minutes over low heat.

Porcini mushrooms
Clean and slice the porcini mushrooms. Brown them in the pan with the duck fat and add the parsley and chopped garlic. You can mix your porcini mushrooms with your Sarladaise potatoes or keep them plain.

Enjoy your meal!