Duck Confit With Wild Porcini Mushrooms (580g Two Duck legs)

An outstanding quality duck confit from Perigord with some equally good porcini mushrooms.

If you follow the instructions below, you are in for a real treat for two!

1. Warm the glass jar gently in tepid water to loosen the duck fat.

2. Drain the fat and remove the duck confit legs from the jar and place skin side up in an over dish.

3. Cook the duck confit in an oven until the skin is golden brown (Pre – heated oven 180c for circa 20 minutes)

4. Gently fry the porcini mushrooms in a pan (with a little fresh parsley if you have it – though this is not important).

5. Plate your duck confit – and the fried mushrooms on top! Et voila! 🙂

You can keep the duck fat (store in a fridge) to roast potatoes and vegetables.