Preserved duck with potatoes

Confit de canard et pommes de terre

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      2 hr 30

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

The confit used in this recipe can be made in advance and then stored in kilner jars, as long as the duck fat covers the meat. It can then be reheated as needed in an oven at 180°C/350°F/Gas 4 for 20 minutes. Laure makes a point of reminding me to reserve the fat as ‘duck fat is precious’. Laure uses 5 litres (<