Name: Holders Confit De Canard, Pommes De Terre Rattes, Roquette, Vinaigrette Truffée Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Duck legs; 4 cups Duck fat; 4 pieces Garlic cloves; 2 tbs Thyme; 2 tbs Salt; 1 tsp Black pepper; 500 grams Ratte potatoes; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 100 grams Arugula (rocket); 3 tbs Truffle oil; 2 tbs Balsamic vinegar; 1 tsp Dijon mustard; 1 tsp Honey; to taste Salt; to taste Black pepper

Luxurious layers of plum, candied black cherry, red licorice and sweet baking spices this gracefully structured Merlot glides to a lush, lingering finish

MERLOT, Duckhorn, Napa Valley

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Indulge in our succulent Confit de Canard, featuring tender duck leg slow-cooked to perfection and served alongside golden, buttery pommes de terre rattes. This exquisite dish is complemented by a fresh bed of peppery arugula and drizzled with a luxurious truffle vinaigrette, creating an unforgettable culinary experience that celebrates the rich flavors of French cuisine.

Rub the duck legs with salt, black pepper, and thyme. Let them cure in the refrigerator for at least 24 hours.

Step 1: Cure the Duck

Preheat the oven to 150°C (300°F). Rinse the duck legs and place them in a baking dish. Cover with duck fat and add garlic cloves. Bake for 2-3 hours until the meat is tender and falling off the bone.

Step 2: Cook the Duck

While the duck is cooking, boil the Ratte potatoes in salted water until tender. Drain and let cool slightly.

Step 3: Cook the Potatoes

Cut the potatoes in half and toss them with olive oil, salt, and black pepper. Roast in the oven at 200°C (400°F) for 20-25 minutes until golden and crispy.

Step 4: Roast the Potatoes

In a bowl, whisk together truffle oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Step 5: Prepare the Vinaigrette

On a plate, arrange the roasted Ratte potatoes, add a handful of arugula, and place the duck confit on top. Drizzle with truffle vinaigrette before serving.

Step 6: Serve

Duck legs

Duck fat

Garlic cloves

Thyme

Salt

Black pepper

Ratte potatoes

Olive oil

Arugula (rocket)

Truffle oil

Balsamic vinegar

Dijon mustard

Honey

Confit de canard, pommes de terre rattes, roquette, vinaigrette truffée

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Make Confit De Canard, Pommes De Terre Rattes, Roquette, Vinaigrette Truffée Recipe in just 3h . Indulge in our succulent Confit de Canard, featuring tender duck leg slow-cooked to perfection and served alongside golden, buttery pommes de terre rattes. This exquisite dish is complemented by a fresh bed of peppery arugula and drizzled with a luxurious truffle vinaigrette, creating an unforgettable culinary experience that celebrates the rich flavors of French cuisine.

Confit De Canard, Pommes De Terre Rattes, Roquette, Vinaigrette Truffée Recipe

Ingredients

Duck Confit

Potatoes

Salad

Truffle Vinaigrette

Method

Preparing Duck Confit

Step 1: Cure the Duck

Step 2: Cook the Duck

Preparing Potatoes

Step 3: Cook the Potatoes

Step 4: Roast the Potatoes

Making Vinaigrette and Assembling

Step 5: Prepare the Vinaigrette

Step 6: Serve

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