DUCK CONFIT, ROSTED POTATOES AND VEGETABLES
Serves : 4 /
Preparation Time : 20 /
Cooking Time : 30
La Cornue® Elements used
Château :
- Gas burner or induction module
- Gas oven
Cornufé :
- Gas burner or induction module
- Electric oven
Château :
- Gas burner or induction module
- Gas oven
Cornufé :
- Gas burner or induction module
- Electric oven
Ingredients
Duck confit
1 per person
Potatoes
4 medium sized
Parmesan cheese
10g
Fresh Thyme
Turnip
1
Carrots
2
Butter
Directions
- Rasp the potatoes, add the parmesan and thyme. Make 2/3 balls and wrap in cling film.
- Melt the butter in a frying pan, place a ball in it and spread it out. Cook over a low heat for about 5/7 minutes per side.
- Peel the turnips and carrots.
- In a saucepan add butter and place the vegetables. Cover with water halfway up and cook over low heat until the water evaporates.
- Bake the confits in a hot oven at 210°C for 8/10 minutes and serve hot.
And to extend your La Cornue® experience, take a look at our cookware.
