The classic Confit De Canard! The duck has been carefully season with salt and herb de provence.
We cooked them in duck fat over low heat before letting it confit in the oven for 6 hours.
Gently remove the duck from the bottle with your hand. Heat the duck fat on medium heat and cook the duck skin side down.
When the skin start to turn yellow on the side, turn over and baste the skin of the duck until golden brown. In the same pan, saute some
potatoes and sprinkle with chopped parsley to finish.
TIPS: When the skin tightens and there is no more bubbles are an indication that the skin is crispy
