Today Beatriz, author of To Be Gourmet, brings us a delicious recipe: duck confit with potatoes, shallots and a touch of raspberry vinegar. If you like duck confit, I encourage you to try it!
I like to present food nicely plated and attractively, but I admit that bringing a stew to the table in its cooking vessel and serving from it has the advantage of showing the recipe at its freshest, at its best, even still bubbling.
For that there are utensils like the Le Creuset Skillet pan that are perfect for taking straight from the stove and even for sharing and serving directly. This duck in raspberry sauce recipe invites enjoying spoonfuls back and forth at the center of the table, scraping the skillet clean and savoring this exquisite dish until not a drop remains!
Ingredients
- 2 duck confit legs
- 6 or 7 small cooked potatoes
- 4 shallots
- A small box of raspberries
- Sliced almonds
- Quality vinegar*
- Salt
*As indicated in the recipe preparation, it can be replaced with raspberry vinegar.
Preparation
- We remove the excess fat from the duck legs.
- In a skillet we sear them on the skin side. There's no need to add oil since they cook in the remaining adhered fat. We set them aside.
- In the fat left in the skillet, sweat the very finely chopped shallots.
- In a saucepan we reduce a glass of vinegar over low heat with a handful of raspberries, mashing them slightly at the end. If we find raspberry vinegar we can skip this step.
- We add the potato (previously cooked in a saucepan with water and salt) and sauté it together with the almonds and raspberries.
- We add the legs and pour in the vinegar.
- We let it reduce for 10 minutes over low heat.
- We bring it to the table.
Le Creuset skillet and Pallarès carbon steel knife.
A succulent and delicious dish thanks to the nuances the raspberry vinegar brings, which pairs perfectly with the duck, and which is also visually very appealing. Success is guaranteed!
