Duck and leeks pressé
20
20
4
No
Ingredients
- 2 duck thighs confit
- 2 packages of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of olive oil
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Set duck thighs 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.
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