Recevez notre newsletter, nos dernieres recettes, nos derniers reportages, participez au forum, creez votre livre de recettes virtuel, ajoutez vos propres notes e nos recettes etc.
8 beautiful potatoes, peeled, washed, wiped and sliced
3 cloves of garlic,
15 stalks of chopped parsley,
salt, pepper
Progression
Preheat the oven to 300°. Rinse duck under cool running water, and pat dry. In a medium skillet over medium heat, place duck skin side down; cook until fat renders and skin browns, 15 to 20 minutes. Transfer meat and reduced fat to a small casserole, placing duck skin side up in one layer. Add enough lard to cover. Cover casserole with a lid, and place it in the oven. Cook until duck has rendered all of its fat and the meat it is falling from the bone, 2 to 2 1/2 hours. To preserve duck, pour a layer of fat from the casserole into the bottom of a small terrine. Pack duck on top, and strain the remaining fat from the casserole over the meat. Add additional melted lard, if necessary to cover. Be sure there are no air bubbles in the fat, or the duck will not be properly preserved. Cover, and refrigerate for at least 1 week to allow flavors to mellow. Preheat the oven to 400°. Place terrine in warm water to melt fat. Remove duck from fat; wiping off excess fat and reserve it for other uses (it makes a wonderful substitute for butter in savory dishes). Place duck in a shallow baking dish, and bake for 5 minutes. Pour off fat, and add to reserved fat. Continue baking until duck is very hot and the skin is crisp, 10 to 15 minutes more. At the end of cooking of potatoes, sprinkle them with garlic and with parsley.
With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food,
French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation.
A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation
The team
Webmaster, developpeur and designer.
Couet Ivan
French staring chef, sharing his recipes and his passion for cooking.
Asfaux Patrick