Duck leg confit is a famous traditional delicacy in France
The way to eat is very simple, after thawing, put the duck legs in a pan, fry the duck skin down on low heat (about 10 minutes), fry until the surface is golden brown, and then reverse the other side and fry (about 5 minutes) before serving. Or put it in a preheated 180 degree oven and bake for 15-20 minutes until the skin is crispy. The skin is crispy and the meat is tender, the skin is crispy, the fat between the skin and flesh is crispy, the meat is soft and soft, and it is served with potatoes/asparagus slightly fried in duck fat or various refreshing vegetables such as tomatoes, cucumbers... A traditional French dish is easy to complete~
**Tips: Duck fat is a precious ingredient, used to stir-fry and cook noodles with a very fragrant flavor. You can store the remaining duck fat in the ice grid, so don't waste it
Tips:
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