Pot-au-Feu with Duck Confit

Name: Pot-au-Feu with Duck Confit
Yield: Serves 2 servings
Ingredients: 2 duck or goose confit legs (or 4 confit wings); 2 carrots; 2 potatoes; 1 turnip; 1 leek; 1 onion studded with 3 whole cloves; 1 bouquet garni (parsley, thyme, celery, bay leaf); coarse salt; 3 whole black peppercorns

Ghyslaine @cook_6151722

Because there’s more to serve with confit than just Sarlat-style potatoes!

Ghyslaine @cook_6151722

Because there’s more to serve with confit than just Sarlat-style potatoes!

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Ingredients

Serves 2 servings

2duck or goose confit legs (or 4 confit wings)
2carrots
2potatoes
1turnip
1leek
1onion studded with 3 whole cloves
1bouquet garni (parsley, thyme, celery, bay leaf)
coarse salt
3whole black peppercorns

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Steps

1

Peel the vegetables and cut them into pieces. Place them in a large pot along with the onion, bouquet garni, and seasonings.
2

Cover with cold water, cover the pot, and bring to a boil. Simmer for 1 hour.
3

After 1 hour, quickly dip the confit pieces into the vegetable broth just until the fat melts (about 5 minutes), then remove them. Preheat the oven to 400°F (200°C).
4

Keep the broth hot.
5

Place the confit in a baking dish and roast for 15 minutes at 400°F (200°C).
6

When the confit is nicely browned, divide the vegetables among plates, ladle some broth over them, and place the confit on top. Serve immediately.