Duck legs with confit potatoes Ingredients: 1- onion - 4 tablespoons of - olive oil - 2 tablespoons of - raspberry vinegar (optional) pepper salt oregano dehydrated parsley - 6- duck legs (about 1 kg) - 10 - Chérie potatoes - 2 tablespoons of - grapeseed oil - 1- cube of low-fat chicken stock - 50 cl of hot water.
Utensils: 1 kitchen knife - 1 wooden spoon - 1 casserole dish - 1 frying pan - 1 plate -
Total time:
55 min
Preparation:
20 min -
Cooking:
35 min
Phase 1
Peel andcut the potatoes and onion into slices.
Phase 2
Place in a bowl.
Phase 3
Salt, pepper, add oregano and parsley, then the vinegar. Mix with your hands to separate the onion rings. Set aside.
Phase 4
In a pressure cooker, heat the 2 oils.
Phase 5
Cut the skin of the duck legs.
Phase 6
Brown them in the oil, 2 at a time, then reserve them on a plate.
Phase 7
Pour the potatoes into the casserole dish, mix.
Phase 8
Arrange the thighs on top.
Phase 9
Sprinkle with the broth diluted in 1/2 l of water.
Phase 10
Close the pressure cooker. Cook for 35 minutes from whispering.
Utensils: 1 kitchen knife - 1 wooden spoon - 1 casserole dish - 1 frying pan - 1 plate -
Total time:
55 min
Preparation:
20 min -
Cooking:
35 min
Phase 1
Peel andcut the potatoes and onion into slices.
Phase 2
Place in a bowl.
Phase 3
Salt, pepper, add oregano and parsley, then the vinegar. Mix with your hands to separate the onion rings. Set aside.
Phase 4
In a pressure cooker, heat the 2 oils.
Phase 5
Cut the skin of the duck legs.
Phase 6
Brown them in the oil, 2 at a time, then reserve them on a plate.
Phase 7
Pour the potatoes into the casserole dish, mix.
Phase 8
Arrange the thighs on top.
Phase 9
Sprinkle with the broth diluted in 1/2 l of water.
Phase 10
Close the pressure cooker. Cook for 35 minutes from whispering.