Rougié Confit of Duck Legs with Sarlat Style Potatoes

Confit de canard aux pommes de terre

 

R13919 Confit of Duck Legs

 

1 can Rougie Confit of Duck Legs

Duck Fat
Potatoes
4 cloves garlic
Parsley
Salt and freshly ground pepper

  1. Slice potatoes and fry in duck fat with the garlic cloves.
  2. Heat Confit of Duck Legs in 350 degree oven for about ten minutes, until warmed through. Grill skin to crispen before serving.
  3. Arrange potatoes on platter and season with salt and pepper to taste, add chopped parsley. Top with duck legs and serve.

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