Duck Confit Omelet | RICARDO

Ingredients

• 6 shallots, finely chopped
• 2 tablespoons (30 ml) butter
• 1/4 cup (60 ml) white wine
• The shredded meat of 1 duck leg confit
• 1/4 cup (60 ml) chopped fresh chives
• Salt and pepper
• 12 eggs, lightly beaten
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese