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Lareyed potatoes with savoury-seasoned duck confit and dried tomatoes
2013-08-06
https://www.metro.ca/userfiles/image/recipes/etage-pommes-terre-confit-canard-sarriette-5403.jpg
PT20M
PT15M
PT35M
Peel the potato or leave skin on, according to taste, and cut into 1/3 in. (1 cm) slices.Cook in a non-stick pan until golden brown. If necessary, finishing cooking in the oven at 350°F (180°C).Heat the duck legs, remove skin and de-bone. Add the fresh savoury.Season the potato slices with salt and pepper. Make a layer of potatoes, savoury-seasoned duck and thin strips of dried tomatoes.Place another layer of potatoes, duck and dried tomatoes on top. Finish with a layer of potato slices and dried tomato strips.Garnish with a green salad and your favourite dressing. Variation: serve with a green bean and radish salad with olive oil and lime.Round off the presentation by adding a fine drizzle of balsamic vinegar reduced by half.
2
Féd. producteurs de pommes de terre du Québec
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1 Québec large potato
duck confit (2 legs)
1/2 tsp. (2 mL) fresh savoury
dried tomatoes to taste
Salt and pepper to taste
balsamic vinegar to taste
Lareyed potatoes with savoury-seasoned duck confit and dried tomatoes
-
![]()
Gluten-free -
![]()
Lactose-free
2
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
1
Québec large potato
-
duck confit (2 legs)
-
1/2 tsp.
(2 mL)fresh savoury
-
dried tomatoes to taste
-
Salt and pepper to taste
-
balsamic vinegar to taste
Preparation
Peel the potato or leave skin on, according to taste, and cut into 1/3 in. (1 cm) slices.
Cook in a non-stick pan until golden brown. If necessary, finishing cooking in the oven at 350°F (180°C).
Heat the duck legs, remove skin and de-bone. Add the fresh savoury.
Season the potato slices with salt and pepper. Make a layer of potatoes, savoury-seasoned duck and thin strips of dried tomatoes.
Place another layer of potatoes, duck and dried tomatoes on top. Finish with a layer of potato slices and dried tomato strips.
Garnish with a green salad and your favourite dressing. Variation: serve with a green bean and radish salad with olive oil and lime.
Round off the presentation by adding a fine drizzle of balsamic vinegar reduced by half.
Source :
Féd. producteurs de pommes de terre du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
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.
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