Name: Bistro St-Malos Canard Confit Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Duck legs; 1 cup Kosher salt; 4 cloves Garlic cloves; 5 sprigs Thyme sprigs; 4 cups Duck fat; 4 medium Russet potatoes; 4 cups Vegetable oil; 1 to taste Salt; 4 cups Mixed greens; 1 cup Cherry tomatoes; 1 medium Cucumber; 3 tablespoons Olive oil; 2 tablespoons Balsamic vinegar; 1 to taste Salt and pepper

Matcha, Coconut water, Sweet vermouth, Whiskey

Matcha made in heaven

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a bowl, combine duck legs with kosher salt, crushed garlic, and thyme. Cover and refrigerate for at least 24 hours.

Brining the Duck

Preheat the oven to 200°F (95°C). Rinse the duck legs to remove excess salt and pat dry. Place them in a baking dish and cover with duck fat. Cook in the oven for 2-3 hours until tender.

Cooking the Duck

Remove the duck from the fat, and heat a skillet over medium-high heat. Crisp the duck skin-side down for about 5 minutes.

Crisping the Duck

Peel and cut the Russet potatoes into thin strips. Soak in cold water for 30 minutes to remove excess starch.

Preparing the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels and season with salt.

Frying the Potatoes

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, and toss to combine.

Assembling the Salad

Duck legs

Kosher salt

Garlic cloves

Thyme sprigs

Duck fat

Russet potatoes

Vegetable oil

Salt

Mixed greens

Cherry tomatoes

Cucumber

Olive oil

Balsamic vinegar

Salt and pepper

Canard confit

Tous les jeudis, on vous amène au 7e ciel avec le choix de 4 plats accompagnés d’un verre de vin ou une bière.

Jeudi-cieux!

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Foie gras torchon, pain perdu confiture raisin Sultana au Porto

Purée et légumes sauce crémeuse aux champignons.

Ris de veau forestier

Warm your soul with our Potage du Jour, a delightful blend of seasonal vegetables, rich herbs, and creamy goodness. Each bowl is crafted with care, offering a comforting embrace of flavors that changes daily to highlight the freshest ingredients. Perfectly garnished and served with artisanal bread, it’s a cozy, nourishing experience you won’t want to miss.

Potage du jour

Indulge in our Carbonara de Phil, a rich and creamy pasta dish that elevates traditional carbonara to new heights. Featuring al dente spaghetti, perfectly cooked pancetta, and a luscious sauce made from farm-fresh eggs and aged Pecorino Romano, each bite is a symphony of flavors. Finished with a sprinkle of cracked black pepper, this dish promises a delightful experience that will transport your taste buds straight to Italy.

Carbonara de Phil

Indulge in our classic Soupe à l’oignon, a warm and comforting French onion soup featuring caramelized onions slowly simmered to perfection in a rich, savory broth. Topped with a golden layer of melted Gruyère cheese and served with a slice of crusty baguette, this dish offers a delightful blend of deep flavors and satisfying textures that will transport your taste buds to a Parisian café.

Canard Confit Recipe

Ingredients

Duck Confit

Frites

Salad

Method

Duck Confit Preparation

Brining the Duck

Cooking the Duck

Crisping the Duck

Frites Preparation

Preparing the Potatoes

Frying the Potatoes

Salad Preparation

Assembling the Salad

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