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DUCK CONFIT, ROSTED POTATOES AND VEGETABLES
Serves : 4 / Preparation Time : 20 / Cooking Time : 30
La Cornue® Elements used

Château :
- Gas burner or induction module
- Gas oven

Cornufé :
- Gas burner or induction module
- Electric oven
Ingredients
Duck confit
1 per person
Potatoes
4 medium sized
Parmesan cheese
10g
Fresh Thyme
Turnip
1
Carrots
2
Butter
Directions
  1. Rasp the potatoes, add the parmesan and thyme. Make 2/3 balls and wrap in cling film.
  2. Melt the butter in a frying pan, place a ball in it and spread it out. Cook over a low heat for about 5/7 minutes per side.
  3. Peel the turnips and carrots.
  4. In a saucepan add butter and place the vegetables. Cover with water halfway up and cook over low heat until the water evaporates.
  5. Bake the confits in a hot oven at 210°C for 8/10 minutes and serve hot.
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