The duck confit, and duck in general, is a culinary speciality of the south-west of France.
Ingredients
- Duck confit in a tin
- 1 clove of garlic
- 1 sprig of thyme
- 1 bay leaf
- 1kg of green beans
- 1kg of potatoes
Preparation
- Preheat the oven to 220°C.
- Place greaseproof paper in an ovenproof dish. Open the can and remove the duck pieces, removing as much fat as possible. Place them in the dish and rub them with garlic. Place the sprig of thyme and the bay leaf on top. Place in the oven for 20 minutes.
- Peel and wash the potatoes. Cut them into cubes or slices, as you prefer. Heat some of the duck fat in a frying pan and fry the potatoes over high heat until golden brown. Then lower the heat and let them fry until the core is cooked.
- Peel the beans and cook them in boiling salted water for 3 minutes. Heat a little duck fat in a pan. Drain the beans and fry them in the duck fat for a few minutes.
- Serve the duck, sautéed potatoes and green beans.