Duck confit, mixed vegetables - Rougié
Add a touch of tradition to your menu with this duck confit recipe. A simple yet flavorful creation, ideal for delighting your customers with melting textures and an authentic taste. It's up to you...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rougie.com.
Ingredients
- 4 duck confit legs
- Baby carrots 200g
- Turnips with tops 200g
- Peas 300g
- Asparagus 200g
- Radishes 150g
- Duck jus 1dl
- Butter 100g
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