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Confit De Pato – Fruity Glaze

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Confit De Pato – Fruity Glaze

The perfect confit de pato – fruity glaze recipe with a picture and simple step-by-step instructions.

  • 2 Clubs “Confit de Pato”
  • 2 teaspoon Good lemon jam
  • Http://Www..De/Rezept/464035/Zitronen-Marmelade-2013.Html
  1. Preheat the oven to 200 degrees using a suitable mold. Take the duck legs out of the packaging and slowly heat them in a small saucepan over a mild heat until all of the gelatin and lard have dissolved.
  2. Place the legs in the oven dish with the skin side up (without the melted liquid, of course) and fry until they are golden brown. This takes about 15 to 20 minutes. Brush with the lemon jam and fry for another 5 to 7 minutes.
  3. Serve with butter-almond rice and green beans ….. delicious !!
  4. I filled the leftover duck fat into a glass, it tastes very good on bread or serves as the basis for a cabbage vegetable.
Dinner
European
confit de pato – fruity glaze

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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