For 4 people
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make duck confit with orange jam: |
| 4 confit duck thighs 2 potatoes 1 red pepper 1 green pepper 6 tablespoons of orange jam fat fat salt pajil |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with red wine wine |
Ingredients to make duck confit with orange jam:
2. Remove the fat from the thighs.
3. Place them on the oven plate and cook them at 200ºC for 15 minutes.
4. Cut the peppers (red and green) in fine julienne and roll the potatoes. Season and mix well.
5. Put a little duck fat in a pan, when it is founded.
6. Place a tablespoon of the mixture of potatoes and peppers, extend it to form a cake and fry it on both sides.
7. Heat the orange jam in a casserole.
8. The cakes serve in a fountain, place the thighs and riegalos on the jam.
9. adorns the fountain with jam and parsley.
10. When you cook Duck Confit, it is best to use long cooking so that the abundant fat they have under the skin is desired as much as possible and so that the pieces are well golden.
11. It is also necessary to bathe them frequently with fat during cooking which contributes to the skin being crispy.
