Recette : confit de canard et pommes de terre sautées - Météo à la carte

Chef Henri Amestoy delights you with a crispy duck confit served with sautéed potatoes. *** Recipe Details *** Ingredients for 4 people: 4 duck legs 1 kg of coarse salt 1 head of garlic 2 carrots 4 potatoes 1 golden ball turnip 1 butternut squash 1 black radish Preparation: Peel and cut the vegetables into fairly thick cubes. Sauté them in duck fat. Cover the pan and let the vegetables confit for 20 minutes. Remove excess fat from the duck legs and set aside. Melt the fat over low heat. Rub the duck legs with garlic. Dip the legs in coarse salt with a few garlic cloves. Let the meat rest overnight, then rinse off any excess salt with a dash of cold water. Dip the thighs into the melted fat. Let the meat rest in the fat for 24 hours. Place the thighs in the oven for 30 minutes at 200°C. Once the thighs are golden brown, serve with vegetables. *** Who's the chef? *** Chef Henri Amestoy, Le Bourg 64780 Irissarry Website: http://www.restaurant-art-zain.fr/fr/... MORE INFORMATION: https://www.france.tv/france-3/meteo-... FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte