Duck Confit with Potatoes
Duck legs slowly cooked until tender, with golden-brown potatoes
Ingredienti
- cosce d'anatra4 pz
- patata600 g
- grasso d'anatra300 g
- aglio4 spicchi
- timo3 rametti
- sale1 a piacere
Istruzioni
Rub the duck legs with salt, garlic, and thyme, and leave in the refrigerator for several hours or overnight.
Rinse off the excess salt and pat the duck dry.
Cook the legs in duck fat over very low heat or in the oven until tender.
Cut the potatoes into slices and fry them in some of the duck fat.
Before serving, brown the duck in the oven or in a pan.
Serve with potatoes and a green salad.
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