Confit duck leg fine dining

The Falcon’s hearty country cooking makes for perfect homemade comfort food – try this impressive duck dish from the Herefordshire restaurant. Keep the left-over duck fat from the confit to make roast potatoes

Kohlrabi is a wonderful vegetable to roast, but it needs a little help because of its high water content, so I smother it with herb oil and aromatics. Leave out the anchovies to make this vegetarian

Credit to @lukaszkielbasinski New dish on the menu: Duck breast / confit duck leg / carrots ⭐️ . Please take a moment to Like and Comment below and remember to check out and follow the original poster “Tag” @chefselection into your posts, they show up in our tagged section, we repost our favourites from there […]

Tony Tobin's Crisp Confit of Duck Leg, Shallot and Cassis Sauce! He serves it up with creamy mash and french beans! A dish to impress with!

Learn how to make duck confit, a French bistro classic, and you'll have decadent preserved duck legs all winter long.

Toups South on Instagram: “She is so beautiful. Confit duck leg with duck liver risotto and smoke turnips! Dinner starts now! #teamtoups #ocheats #centralcityeats”

Cook Time 45 minutes Servings 4 Ingredients 4 confit of duck legs ¼ cup port 6 small French shallots, halved 1 cup chicken stock ½ celeriac, cut into 4cm cubes 500ml milk Salt & pepper