Making Confit Sarladaise

Preparation info
    • Difficulty


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By Alastair Little and Richard Whittington

Published 1993

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Mise en Place

A few hours before you want to serve the confit, remove the duck legs from the fat, scraping off any fat which sticks to them. Place the legs on a baking tray, skin side down and leave for an hour to allow them to return to room temperature • Wash the potatoes, but do not peel them. Then cut them across into thin slices using a mandoline or the slicing blade of a food pr