gratin de canard confit

COOK TIME
1 mins

TOTAL TIME
1 mins

Ingredients

Directions

1. 1

   Heat the duck legs. Drain them and keep 3 tablespoons of fat. Trim the flesh. Cut the bacon into small pieces. Peel the garlic, chop it, peel the carrot and dice it into small cubes. Peel and chop the onion.

2. 2

   Sauté the onion and carrot in the reserved fat, add the bacon, chopped garlic, tomato pulp and thyme. Simmer for 10 minutes. Add a little water during cooking if necessary. Add the beans. Simmer again for 5 minutes. Preheat the oven to 210 °C

3. 3

   Remove the thyme sprigs. Spread half of the beans on the bottom of the individual casseroles. Cover with the duck meat and the remaining beans. Drizzle with cooking juices. Sprinkle with breadcrumbs and bake in the oven for 20 minutes.