Confit De Canard After Vincent Klink

Debone the duck and chop into small cubes. Finely dice the garlic and onions. Fry everything in a frying pan with a little olive oil. Extinguish with red wine and add spices (except for the salt) and herbs to taste. Cook the whole thing for 20 min. until soft (if a German duck is used, 40 min.). When the meat is cooked soft with salt add some more flavor and fill the whole thing into a pie shell.

Keep poking the quantity with a long fork, allowing the fat to rise to the surface. Make sure that the confit is carefully covered with the layer of fat that preserves it.

Our tip: Use high quality olive oil for a particularly delicate taste!

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