Plat du Jour duck confit for 2

Plat du Jour duck confit for 2

Stock Code:


Confit duck leg, Toulouse sausage, perla potatoes, piperade - Gluten and dairy free
Canard confit, cassolette de lentilles Beluga, pomme de terre Agria Sarlardaise, jus au vinaigre de Xérès

Re-Heating instructions
1. Preheat the oven on grill at 200C
2. Place the potatoes in a flat oven-proof dish
3. Warm up for 5 minutes
4. Place the duck legs skin side up on the top of the potatoes, season with a sprinkle of sea salt
5. Place the dish in the middle rack in the oven
6. Grill until the skin is crispy and golden brown and the potatoes are hot (that might take between 10 and 15 minutes, depending on the oven)
7. While the duck is getting ready, warm up the lentils cassolette in a sauce pan (covered with a lid) on medium heat (stirring every minute)
8. Bring to the boil
9. Plate up the lentils then add the potatoes and the duck confit

Best enjoyed with some Fallot moutardes

Stock Level:
Out of Stock
Unavailable for Online Purchase