Potato salad with duck or goose confit
- 4 people
- 5 min
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.