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Confit de canard with pommes dauphines à la sarladaise on a bed of bok choy

December 5, 2011

Despite a 20 degree and sunshine weekend on the Riviera, I decided to get into the Christmas spirit and cooked some confit de canard. The star anise along with the clove and cinnamon I add in my jus really gives the dish that Christmas touch.

When you make confit de canard you will found yourself with a LOT of duck fat left over, so a good idea is to save it and use it the next time you’re making roasted potatoes. Here, I used a little bit for frying my pommes dauphines “à la sarladaise” and it really gives them a fantastic flavour!

It’s quite time-consuming to make confit de canard. It takes about two days from start to finish because the duck legs must be first cured for a day, but when you take that first bite of your canard when the meat simply falls off, I can guarantee you it will be worth the while!

 

 

 

 

 

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