Confit of Duck and Mushroom Recipe
Ingredients
| 2-3 pieces confit of duck | ||
| 4 tbsp fat from the confit | ||
| Garlic | 2 Clove (5gm), chopped | |
| Oyster mushrooms | 100 Gram, sliced | |
| Parsley | 1 Tablespoon, chopped | |
| Black pepper | 1 | |
| Freshly grated Parmesan cheese | ||
Directions
GETTING READY
1) Take out pieces of confit from the container and peel off as much flesh as possible. Chop the flesh in small pieces.
MAKING
2) Take a frying pan and heat 4 tbsp of duck fat. Stir in garlic and mushrooms and saute for about 2-3 minutes.
3) Add duck pieces and heat thoroughly.
SERVING
4) Spread over freshly cooked pasta and toss well. Grind pepper over it, garnish with cheese and serve at once.
1) Take out pieces of confit from the container and peel off as much flesh as possible. Chop the flesh in small pieces.
MAKING
2) Take a frying pan and heat 4 tbsp of duck fat. Stir in garlic and mushrooms and saute for about 2-3 minutes.
3) Add duck pieces and heat thoroughly.
SERVING
4) Spread over freshly cooked pasta and toss well. Grind pepper over it, garnish with cheese and serve at once.
Chef
