Potato salad with duck or goose confit

  • face 4 people
  • schedule 5 min
  • print print

Ingredient

  • 1.5 kilos of small to medium-sized potatoes
  • 3 legs of duck or goose confit (we offer tins of different sizes on our site)
  • Vinaigrette
  • 2 tablespoons of chives
  • ½ teaspoon fine salt
  • 10 turns of the pepper mill

Preparation

Wash the potatoes with the skin on.

Cook them in a pan of salted water for 20 minutes.

After cooking, peel and slice them.

Allow to cool.

Fry the confit in a frying pan over a low heat for 2 minutes so that the fat melts.

De-bone the confit and crumble it.

Mix it with the potatoes.

Pour in the vinaigrette and add the chives, salt and pepper.

Walnut kernels can also be added.

The products used in this recipe :

Duck confit legs

(30 avis)
Prix 10,95 €
Weight in grams
Box of 1 Thigh