Duck leg confit with bacon potatoes and caramelised apples recipe
Using confit duck legs in this dish gives a beautiful ‘cheffy’ result with minimum effort! Crisp skin and tender meat make for a delightful dinner.
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 tasteoffrancemag.com.
Ingredients
- 350g salad potatoes
- 60g bacon lardons
- 2 confit duck leg
- 40g walnuts
- 1 pot wholegrain mustard
- ½ lemon
- 1 braeburn apple
- 30g unsalted butter
- 10g chicken stock paste
- 3 pot apple and sage jelly
- 40g pea shoots
- 1tbdp olive oil for the dressing
- 50ml water
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