Ingredients
- Duck leg confit: 1
- Potato croquettes: 1 pack
- Very fine yellow wax beans: 1 pack
- Rougie duck fat (for beans and croquettes):
Instructions
- Crisp the Duck Leg Confit:
Preheat the oven to 375°F. Place the Duck Leg Confit on a baking sheet and heat for 15 minutes, until the skin is crispy and the meat is tender.
- Cook the Croquettes:
Preheat the oven to 425°F. Arrange frozen Potato Croquettes on a baking sheet. Bake for 15-18 minutes, turning halfway, until golden and crisp. For extra flavor, brush the croquettes with a little Rougie Duck Fat before baking.
- Prepare the Yellow Wax Beans:
Heat a small amount of Rougie Duck Fat in a pan over medium heat. Sauté the Yellow Wax Beans for 2-3 minutes, until tender and bright.
- Serve & Enjoy:
Plate the crispy Duck Leg Confit, golden Croquettes, and sautéed Wax Beans for a simple yet delicious French-inspired meal.
