Preserved duck with Landais potatoes
The night before cooking, put the duck in salting preparation: (sea salt, grey pepper, thyme, and bay leaves).
Rinse and dry the duck. Cook it very slowly in the goose fat until the flesh is tender. Then leave it covered with the goose fat for 5 to 6 days before eating.
Cook the potatoes in the goose fat, strain and sprinkle with chopped parsley and serve them with the duck which has been heated and is presented on a bed of mixed salad.
Juliénas, Beaujolais Cru
A fruity wine with enough floral aromas for it to go with the preserve perfectly.
Preparation tile: salting 24 h beforehand; 5 to 6 days' maceration; 10 min the day of serving
Cooking time: 2 h
- A 350g fatty duck thigh per person
- Sea salt, grey pepper
- Thyme, bay leaves
- 6 or 7 Pont Neuf potatoes (broken into pieces)
- Chopped parsley
- 1 mixed leaf salad seasoned with crushed garlic
- goose fat