Confit au Cuisses de Canard a la Lyonnaise
(Lyonnaise Confit of Duck Thighs) Recipe

Origin: France Period: Traditional

Ingredients:

4 potatoes, thinly sliced and par-boiled
2 onions, thinly sliced
3 garlic cloves, thinly siced
1 tsp fresh thyme leaves, crushed
1 tsp fresh tarragon leaves, crushed
1/2 tsp fresh rosemary leaves, chopped
150ml white wine vinegar
4 Confit of Duck Thighs
salt and black pepper
mixed salad greens, to serve

Confit au Cuisses de Canard a la Lyonnaise
(Lyonnaise Confit of Duck Thighs) Preparation:

Method:

Place a heavy heat proof casserole on the hob an spoon the fat from the Confit of Duck into this. When hot add the par-boiled sliced potatoes and lightly fry them, turning often until just browned. Lay the duck thighs on top then season with salt, black pepper and the herbs. scatter the onions and garlic over the top then place, uncovered, into a oven pre-heated to 190°C. Cook for about 20 minutes, or until the onions begin to roast and the duck flesh begins to brown.

Lay the salad greens on half a serving plate then remove the casserole from the oven. Lay the duck on top of the greens and arrange the potatoes on the other half of the plate.

Place the casserole on the hob and add the white wine vinegar to the onions and duck fat. Cook until heated through then pour the onion sauce over the duck thighs and the salad greens. Serve immediately

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