Duck leg confit plating

The Falcon’s hearty country cooking makes for perfect homemade comfort food – try this impressive duck dish from the Herefordshire restaurant. Keep the left-over duck fat from the confit to make roast potatoes

Cook Time 45 minutes Servings 4 Ingredients 4 confit of duck legs ¼ cup port 6 small French shallots, halved 1 cup chicken stock ½ celeriac, cut into 4cm cubes 500ml milk Salt & pepper

Alex Edmonson on Instagram: “Duck Wellington 🦆 Beet Yogurt, Roasted Onion Demi, Confit Leg”

Duck Confit is a classic dish featuring tender, flavorful duck legs slowly cooked in duck fat. Scored and seasoned with a mix of spices, the legs are roasted until crispy. Perfect for a rich and savory meal, it's ideal for enjoying with fresh sides or as a filling in tacos.

The Boujee Foodie on Instagram: "Bone in Ribeye, Pomme Soufflé, Potato Purée, Roasted Veggies ❤️🥩 Plating this gorgeous Ribeye, sous vide and reverse seared with roasted vegetables. A hearty and satisfying steak dinner. Chamber vacuum sealer and sous vide set up is linked in my profile. Taking the stress out of cooking especially when there are so many things going at once. #steak #beefy #wagyu #ribeye #plating #theartofplating #sousvide #buttery #juicy"

Have you tried Duck Leg Confit? It’s a signature D’Artagnan product – and a tasty one! The meaty legs of duck are cooked in aromatic juices until tender. This fully-cooked product…

@russianchefs on Instagram: “❤️ Duck leg confit 🦆, red cabbage shukrut, wine pear, cherry 🍒 , sous vide pumpkin, sauce Porto et orange 🍊 👨🏻‍🍳 By @pavelkravchyk 📍 At…”

Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, this duck confit is a low-stress showstopper.