And on to the duck we eat...

Ah, who can resist some Canard confit? It is such a wonderful dish that everytime we go to France, I try to get my hands on one duck leg confit :) Since making it involves cooking the duck in fat, I prefer to leave it to the restaurant pros and not cook it at home. I'll make a less fatty version of duck legs.

Duck goes great with beer or cider. I have done both and the beer can be easily replaced by cider in this recipe. If you cook it with cider, adding some cooked apple slices to the plate gives it a nice touch.

Canard à la bière

Ingredients:

2 duck legs
1 beer
1 onion
2 cups chicken broth
4 tbsps butter
2 tbsps flour
parlsey
thyme
salt and pepper
4 potatoes
oil

Slice the onion.

In a large pot, put 2 tbsps of butter and heat. When ready, add the onion.

Sweat for a few minutes.

Add the duck legs skin down.

Brown for about 5 to 10 minutes.

Flip over.

Add the beer and chicken broth in order to almost cover the legs completely.

Add the thyme and parsley.

Cover and cook for about 40 minutes.

Remove the legs from the broth.

Now, let the broth rest in order for the fat to settle. Duck is very fatty and you need to remove the excess from the sauce using a spoon (you can see the fat layer in the next pic).

In the meantime, cut your potatoes and fry them.

In a separate pan, add the remaining butter. Heat and when ready, add the flour.

Whisk to form a roux.

Add about 2 cups of the sauce to the roux and mix well.

If it is still very thick and hard to mix, add some more sauce until you reach the desired texture.

Add salt and pepper to the sauce.

Serve with your fried potatoes and cover with the onion beer sauce.

Un vrai régale!