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Leeks
Duck legs confit and vegetables
Author:
Les Cultures de chez nous
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Preparation
15
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
20 small potatoes, sliced in two
2 leeks, cut into large chunks
60 ml (1/4 cup) of duck fat, melted
30 ml (2 tablespoons) of fresh parsley, finely chopped
4 duck legs
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Duck legs confit and vegetables
From
Sep 26
to
Jan 01
Preparation
Preheat oven to 400°F (200°C).
On a baking sheet, set the baby potatoes and leeks. Pour the melted duck fat.
Cover with aluminum foil and oven bake for 15 minutes.
Remove the baking sheet from the oven and remove the aluminum foil. Place the duck legs on the vegetables with the skin-side up. Bake for 15 minutes.
Chef's notes
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