en 
ja 
Room temperature
Maison Rougié
- French Tradition
- Timeless
Duck Confit, Mixed Vegetables
Add a touch of tradition to your menu with this duck confit recipe. A simple yet flavorful creation, ideal for delighting your customers with melting textures and an authentic taste. It's up to you to highlight this perfect combination!
4 pers.
Ingredients
- 4 duck confit legs
- Baby carrots 200g
- Turnips with tops 200g
- Peas 300g
- Asparagus 200g
- Radishes 150g
- Duck jus 1dl
- Butter 100g
4 pers.
Preparation
1
Cook the vegetables: Cook all vegetables in salted boiling water until tender.
2
Sauté the vegetables: Sauté the cooked vegetables in butter until they are lightly golden and aromatic.
3
Pan-fry the duck confit:Pan-fry the duck confit legs skin-side down until golden, then bake at 180°C for 10 minutes to heat through and crisp the skin.
4
Plate the dish: Arrange the vegetables on the plate, place the duck confit on top, and drizzle with duck jus for added flavor and richness.
Advice from the chef
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