It may come to you as a surprise, but I really enjoy food and cooking. I try to cook for every meal and I have prepared a wide range of dishes (to name a few, roast chicken, duck fat potatos, mustard sauced beef ribs, leg of lamb, rabbit, and my favorite, veal roast.)
Here is a simple dish I prepare whenever I am stressed for time and it incorporates one of my favorite ingredients, duck confit.
At one point in time, duck confit was prepared in order to preserve duck. This centuries old French technique consist of curing duck legs in salt and then poaching the legs in its own duck fat for hours on end. Once cooked the legs are covered in fat and can last for several weeks.
Here is my take on duck confit:
Total Time: 20 minutes
Preparation: 10 minutes
Cook: 10 minutes
Yield: 4 servings
2 duck leg confit (5 ounces)
5 corn tortillas
2 gloves of garlic, peeled and pressed
2 teaspoon of duck fat
- Use a knife and shred all of the meat off the bone. It is easier to divide the legs into thigh and drumstick. Keep the shredded pieces a medium size and be sure to get all the meat off.
- Cut the tortillas into eights.
- Heat a skillet to high heat and place duck fat. Add the cut tortillas. Cook for one minute and add shredded duck to skillet.
- Wait another three minutes and add the parsley and garlic.
- Cook till tortillas and duck are golden brown.
- Add truffle salt to your tasting.
You can purchase duck confit online here.Related Posts