Authentic home cooking from France, with US measurements. 
Pot-au-Feu with Duck Confit
Because there’s more to serve with confit than just Sarlat-style potatoes!
Pot-au-Feu with Duck Confit
Because there’s more to serve with confit than just Sarlat-style potatoes!
Open in Cookpad AppSteps
- 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.
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