Preview

Duck confit, caramelized onions, oka cheese on country bread toast |

Salted

A pulled duck leg confit served on country-style bread toast with onion jam and Oka cheese fondant.

Note

Bake your duck legs for 5 minutes before removing the meat from the bones. It will be easier!

Ingredients

Recipe for 12 Tapas

Onions and duck confit

2 Thigh(s)

Confit duck leg

300 Gr

Onion

2 Clove(s)

Garlic

150 Ml

White wine

2 Tbsp

Butter

Toast

4 Slice(s)

Country bread

12 Slice(s)

Oka cheese

2 Tbsp

Chopped parsley

Butter
Salt and pepper

Preparation time: 45 min

Preheat your oven at 400 °F

Prep

Remove meat from the bones and shred the meat into pieces with your fingers.

Mince the onions and chop the garlic.

Butter your toast and bake in the oven for 8 to 10 minutes.
Onions and duck

Slowly cook the onions with butter and garlic. Let it brown and add the vermouth. Once the alcool evaporated, add the duck to reheat it.

Divide it on your toasts.
Toast

Put a slice of cheese on each toast covered with the duck mix. Bake in the oven for 5 minutes. Serve a a tray and garnish with parsely.

Bake your duck legs for 5 minutes before removing the meat from the bones. It will be easier!

Cooking schedule

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