Today I want to show you a different and easy way to eat a duck confit, a duck leg confit. This time the recipe is more for a breakfast or a midday snack than for a lunch or dinner but it is just as important. The mix of sauces is surprising, I hope you like it. I look forward to your comments. Enjoy your meal!
- 1 duck leg confit 220 g approx.
- 2 small Figueres onions
- A few salad sprouts
- 2 figs
- 20 ml of cider vinegar
- A pinch of Maldon salt
- 20 ml soy sauce
- 30 ml Teriyaki sauce
- 30 ml Hoisin sauce
- 10 ml of Sriracha sauce
- 20 ml extra virgin olive oil
- 3 turns of black pepper grinder
We start with 2 of the main ingredients, the third one being figs. If the season does not provide us with figs or figs we can choose other fruit, such as plums, grapes, apricots, mango, etc. All these fruits, if you want, you can flambé them with a little Maraschino or Kirch. They will be even tastier and more tender.
Preheat the oven to 190º, place the duck confit duck leg on a tray, which as you know is already cooked, so we heat it and regenerate it. Peel the Figueras onions and sprinkle them with cider vinegar. Season with salt and pepper, being generous with the black pepper, always from the grinder. Cooking time in the oven 20 minutes.
Shred the duck leg and cut the onions into small pieces, so it will hold up better on the toast.
Mix everything in a wok: the onion, the duck confit and all the other ingredients, sauté.
All that remains is to toast some good slices of farmhouse bread, prepare a bed of salad leaves dressed with a little olive oil and Maldon salt.
Spread the whole sautéed mixture and add the figs or fruit of your choice. Tasty, nice and healthy, bon profit!