The recipe for the Pot au feu with duck confit

The traditional pot au feu, revisited with duck confit. An easy recipe for this rustic and friendly dish. The candied duck legs are dipped in the broth and then cooked under the grill before being served crispy with vegetables!

Ingredients of the Pot au feu with duck confit for 6 people:

• 6 duck confit legs
• 3 carrots
• 3 parsnips
• 6 small potatoes with firm flesh
• 6 jerusalem artichokes
• 1 celery stalk
• 2 tablets of chicken broth
• salt pepper

Preparation of the Pot au feu with duck confit

• Peel all the vegetables. Cut the carrots and parsnips into 2 lengthwise, the celery into 6 sections. Boil water with the broth tablets in a Dutch oven. Salt, pepper.
• Quickly rinse the duck legs under hot water to degrease them, then immerse them for 5 minutes in the simmering broth. Drain them with a slotted spoon, store them in an oven dish. Turn on the oven grill.
• Immerse carrots and celery in the broth of the confit for 10 minutes of cooking. Then add the parsnips and Jerusalem artichokes, count on another 15 minutes of cooking.
• At the same time, cook the potatoes for 20 minutes in a pan of boiling salted water. And still at the same time, put the confit thighs under the broiler of the oven, so that they are crispy.
• Drain all the vegetables, divide them into preheated serving plates, add 1/2 ladle of their cooking broth, place a confit thigh on each plate and serve immediately.

The vol au vent is usually served as a hot starter, but can also be served as a main course