Duck Confit with Sarladaise Potatoes (780g)
Really tender Duck Confit served with Sarladaise Potatoes – (potatoes cooked using the traditional method in Sarlat, in the Périgord region of France, cooked slowly in duck fat and garlic which gives them a nutty, velvety richness).
No Additives, No Preservatives, Only Natural Ingredients.
Potatoes, confit duck, water, duck fat, bacon (pork), salt, parsley, garlic, pepper.
Pour the contents into a large frying pan, making sure the skin of the confit is touching the pan (underneath). Warm on a low heat for 20 minutes, stirring the potatoes regularly. Turn the confit over and leave to cook for about 5 more minutes.