Ingredients

  • 2 duck legs confit
  • 2 packages of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of olive oil
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

Preparation

  • Set duck legs in an oven safe plate. Heat and remove all grease. Chop.
  • In a fry pan, heat olive oil. Add leeks and cook tens of minutes. Cool down.
  • With a glass or a mold, make the pressé by alternating successively leeks and ducks. Unmold and serve with a old-style mustard vinaigrette.

Chef's notes

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