Stéphane Reynaud

Lard et Confit de Canard

Bacon and Duck Confit

banner
Preparation info
    • Difficulty

      Medium

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 12
  • Smoked streaky bacon pieces 100 g
  • Cold duck confit 100

Method

  1. Sauté the bacon pieces in the duck fat with the flaked duck confit and the sliced shallot.
  2. Break the eggs and whisk them until pale and frothy. Pour this over the bacon-confit mixture, keep the omelette runny, add a dash of truffle oil and season with sea salt.