Today Beatriz, author of To Be Gourmet , brings us a delicious recipe: duck confit with potatoes, shallots and vinegar with a touch of raspberry. If you like duck confit, I encourage you to try it!
I like to present food nicely and attractively, but I recognize that bringing a stew to the table in its container and serving from it has the added benefit of showing the freshly made recipe in all its splendor, looking its best, even while it is simmering.
For this, there are utensils such as the Le Creuset Skillet that are perfect for taking out of the kitchen and even for sharing and serving directly. This recipe for duck in raspberry sauce invites you to enjoy going back and forth with the spoon to the center of the table, scraping the contents of the pan and enjoying this exquisite dish until not a drop is left!
Ingredients
- 2 duck confit legs
- 6 or 7 small cooked potatoes
- 4 shallots
- A box of raspberries
- Sliced almonds
- Quality vinegar*
- Salt
*As indicated in the recipe preparation, it can be substituted with raspberry vinegar .
Preparation
- We remove the excess fat from the duck legs.
- In a skillet, sear them on the skin side. It is not necessary to add oil as they are cooked in the fat that has remained attached. Set them aside.
- In the fat left in the skillet, we sauté the very finely chopped shallots.
- In a saucepan, reduce a glass of vinegar with a handful of raspberries over low heat, mashing them a little at the end. If you find raspberry vinegar, you can skip this step.
- Add the potato (previously cooked in a saucepan with water and salt) and fry it with the almonds and raspberries.
- We add the thighs and pour in the vinegar.
- We let it reduce for 10 minutes over low heat.
- We take it to the table.
Le Creuset skillet pan and Pallarès carbon steel knife .
A succulent and delicious dish thanks to the nuances provided by the vinegar with raspberries, which pairs perfectly with the duck, and which is also very attractive visually. Success is guaranteed!
