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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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