Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Duck Confit
2013-08-06
https://www.metro.ca/userfiles/image/recipes/confit-canard-5195.jpg
PT05M
PT2H00M
PT26H05M
Place the legs skin side down on a grill set over a plate. Rub the legs with the herbs. Sprinkle a generous amount of coarse salt on the legs. Cover and refrigerate for 24 hours. Quickly rinse the legs to remove the salt. In a deep roasting pan, place the legs and cover with the melted fat. Bring to a boil and decrease the heat to low. Let simmer for 2 hours. Serve the duck sprinkled with a spoon of hot fat and some freshly ground pepper.
4
Metro
2
1
2
2
8 young duck leg
4 bay leaves, crumbled
1 sprig of fresh rosemary, crumbled
1 sprig of fresh oregano, crumbled
1 cup (250 mL) coarse salt
4-8 cups (1-2 L) melted duck fat or lard
Freshly ground pepper to taste
Duck Confit
4
servings
0:05
Preparation
2:00
COOKING
26:05
TOTAL TIME
Ingredients
-
8
young duck leg
-
4
bay leaves, crumbled
-
1
sprig of fresh rosemary, crumbled
-
1
sprig of fresh oregano, crumbled
-
1 cup
(250 mL)coarse salt
-
4-8 cups
(1-2 L)melted duck fat or lard
-
Freshly ground pepper to taste
Preparation
Place the legs skin side down on a grill set over a plate. Rub the legs with the herbs. Sprinkle a generous amount of coarse salt on the legs. Cover and refrigerate for 24 hours. Quickly rinse the legs to remove the salt. In a deep roasting pan, place the legs and cover with the melted fat. Bring to a boil and decrease the heat to low. Let simmer for 2 hours. Serve the duck sprinkled with a spoon of hot fat and some freshly ground pepper.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
