Confit de Canard et Écrasé de Pommes de Terre à la Truffe
120 RON
One of the most iconic dishes of French gastronomy, our Duck Confit is prepared following centuries-old tradition from the Southwest of France. The duck leg is cured in sea salt and aromatic herbs for 24 hours, then slowly cooked in its own rendered fat at low temperature until the meat becomes incredibly tender and the skin turns golden and crispy. Served with our luxurious truffle-infused crushed potatoes—a rustic yet refined accompaniment where buttery potatoes meet the earthy elegance of black truffle. A masterpiece of French comfort food.
Ingredients
Duck leg confit, duck fat, sea salt, garlic, thyme, bay leaves, black pepper, potatoes, black truffle, butter, cream, chives.
Preparation
The duck leg is salt-cured for 24 hours, then slowly confited in duck fat at 85°C for several hours. Before serving, it's crisped up in a hot pan. The crushed potatoes are enriched with truffle, butter and cream.
