Ingredients Jump to Instructions ↓

  1. 6 Duck Legs Confit

  2. 1 tomato, diced

  3. 1 bunch scallions, chopped

  4. 1 tablespoon soy sauce

  5. 1 tablespoon sesame seeds

  6. 1 tablespoon rice vinegar

  7. 2 tablespoon D'Artagnan duck fat

  8. 2 tablespoon sesame oil

  9. fresh ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Remove skin from duck legs. Shred meat off the bone.

  2. In a mixing bowl, mix duck meat and rest of ingredients.

  3. Serve as is or warmed with a tossed green salad.

  4. Variations:

  5. Reheat slowly in skillet and serve with potatoes sauteed in duck fat with garlic and parsley.

  6. Fill pre-cooked mini pastry cups with the deboned meat, heat and serve as hors d'oeuvres.

  7. Roll in spring roll or wonton wrappers.

  8. Use as ravioli filling, or serve on your favorite pasta.

  9. Roll in tortillas for duck burritos.

  10. Recipe courtesy of D'Artagnan


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