Lareyed potatoes with savoury-seasoned duck confit and dried tomatoes

Lareyed potatoes with savoury-seasoned duck confit and dried tomatoes
  • 2 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 1

    Québec large potato

  • duck confit (2 legs)

  • 1/2 tsp.
    (2 mL)

    fresh savoury

  • dried tomatoes to taste

  • Salt and pepper to taste

  • balsamic vinegar to taste


Peel the potato or leave skin on, according to taste, and cut into 1/3 in. (1 cm) slices.

Cook in a non-stick pan until golden brown. If necessary, finishing cooking in the oven at 350°F (180°C).

Heat the duck legs, remove skin and de-bone. Add the fresh savoury.

Season the potato slices with salt and pepper. Make a layer of potatoes, savoury-seasoned duck and thin strips of dried tomatoes.

Place another layer of potatoes, duck and dried tomatoes on top. Finish with a layer of potato slices and dried tomato strips.

Garnish with a green salad and your favourite dressing. Variation: serve with a green bean and radish salad with olive oil and lime.

Round off the presentation by adding a fine drizzle of balsamic vinegar reduced by half.

Source: Féd. producteurs de pommes de terre du Québec

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007