Duck confit
Duck confit, by Daniel Dupuy
Daniel Dupuy is a true artist when it comes to the preparation of foies, patés, rillettes and any other product that comes from the duck, as a matter of fact in 2014 his foie-gras with a touch of Espelette pepper the third place award in the “Agriculture Hall” in Paris, where over 2000 producers attend the event.
He has vast experience and from his farm in Irouleguy in the French Pays Basque, Daniel and his team handcraft artisan products of the highest quality.
Ingredients: 5 duck legs, duck butter and salt.
Preparation: place the product on a tray and warm it up in the over, or alternatively you can slso directly warm it up with a pan. y calentarlo en el horno.también se puede colocar en un sartén directamente.
Storage: Keep it in a dry and fresh place.