Confit de Canard à la Salardaise Recipe · Gressingham
Confit de Canard à la Salardaise is a classic duck dish comes from south-western France. Serve with a dressed green salad.
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.gressinghamduck.co.uk.
Ingredients
- 4 Gressingham duck legs
- 3 cloves of garlic, peeled
- 4 sprigs of thyme
- 300g Gressingham duck fat
- 1kg good waxy potatoes
- Small bunch of curly parsley
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