French Duck Lyonnaise Recipe

Duck confit is baked with potatoes and served with salad greens.

Feb 15, 2007 Cindy McGlynn

This traditional Lyonnaise preparation is a hearty meal with duck confit baked with potatoes, and served with a splash of white wine vinegar and roasted onions. Oh la la!

This traditional Lyonnaise preparation comes from Chef Craig Domville of Le Paradis bistro in Toronto. Domville also told us how to make confit step-by-step -- the perfect foundation for this hearty meal.

Duck Lyonnaise: Confit au Cuisses de Canard a la Lyonnaise

Courtesy of Chef Craig Domville - Le Paradis, Toronto

Ingredients:

• Potatoes
• Onions
• Salad greens
• White wine vinegar
• 2 confit duck legs
• Seasonings

Method:

1. Heat pan with duck fat from confit and lightly fry sliced, par boiled potatoes.
2. Lay two confit duck legs on top of the fried potatoes, season to taste with herbs like fresh rosemary and throw in a sliced onion.
3. Cook the whole thing in a 375-400 degree oven for 20 minutes - until onions start to roast and duck begins to brown.
4. Remove from the oven and lean duck legs on a plate with salad greens. Place potatoes around the edge of the duck legs – roasted side up.
5. Leaving the onions and duck fat in the pan, add white wine vinegar and heat.
6. Pour the vinegar mixture over the duck legs and salad and serve.

Originally published in the Globe and Mail.

The copyright of the article French Duck Lyonnaise Recipe in French Cuisine is owned by Cindy McGlynn. Permission to republish French Duck Lyonnaise Recipe in print or online must be granted by the author in writing.

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