Confits continued

Ahhh...confits. How good they taste. So here I marinated duck legs in green salt and cooked them for 10 hours at 90 celsius. And served them pan fired, crusty skin with leaks and chantarelle mushrooms.

Foie de veau au confit de carottes et échalottes à l'huile d'olive

I love confits, in any variation, so last night I cooked carrots in olive oil, a bit of brown sugar and white wine for a while and added a few table spoons of balsamic vinegar at the end. To the carrots I added a few braised challots and served this with lightly breaded foie de veau. Régine said it was an unusual and delicious way to serve foie de veau. An attractive alternative to foie de veau à la Vénitienne.