INGREDIENTS
| DUCK THIGHS | 1 | |
| FRESH DUCK LIVER | 1 | |
| PEDRO XIMÉNEZ WINE REDUCTION | 1 Bottle | |
| POTATOES | 2 | |
| BUTTER | 30 g | |
| COUPAGE HACIENDA GUZMÁN EXTRA VIRGIN OLIVE OIL | ||
| CREAM | 30 ml | |
| SALT AND PEPPER |
One of the pleasures of gastronomy is that it allows us to travel to other places through the senses. Today we are transported to France with our recipe for baked duck confit with foie and potatoes with Pedro Ximénez wine reduction. A delicious taste, out of the ordinary. However, fear not, you can make it at home following our instructions and always with a good Coupage Hacienda Guzmán Extra Virgin Olive Oil.
Duck confit is a recipe from French gastronomy that is made with duck thigh. Specifically, it comes from the Gascony region, although you can find it in any restaurant in the neighbouring country. It is an elegant and very tasty dish, perfect for a romantic dinner or for a special evening.
Here it is how to make it:
1. Preheat the oven to 180º top and bottom.
2. Prepare the potatoes with the Pedro Ximénez wine.
To do this, put the potatoes to boil with the Coupage Hacienda Guzmán Extra Virgin Olive Oil, heavy cream, salt and pepper. When they are very tender, take them out of the water and mash them well. Add cooking broth until you have the desired texture and add the butter.
3. To make the duck confit:
place the duck thigh on a tray lined with baking paper. We recommend that you place it skin side up in the tray you are going to use. Slide the tray in a bit higher than halfway and leave about 10 minutes until the skin is crispy.
4. Put a slice of foie on the grill and brown on both sides.
It's time to taste our baked duck confit with foie, always with our Coupage Hacienda Guzmán Extra Virgin Olive Oil.
¡Bon appétit!
If you liked this recipe, don’t miss the rest of our dishes. Discover them in our recipe book. All our dishes are always accompanied by the magic of Coupage Hacienda Guzmán Extra Virgin Olive Oil, the liquid gold of our land.
