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Toasts with duck confit


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Rate this recipe 3.8/5 (118 Votes)


  • 2 legs duck confit
  • mixed raw vegetables (carrots, cucumber, red cabbage, celeriac, radishes, peppers, etc.)
  • walnut oil,
  • wine vinegar,
  • 4 thick slices of bread.


servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 5mins
Cost Budget Friendly


Step 1

Place the confit in the microwave, remove the bone and gently flake the meat.

Step 2

Grate your vegetables or cut them into small strips.

Step 3

Grill the large slices of bread and top with a layer of vegetables and then the flaked confit.

Step 4

Finally, add a drizzle of walnut oil and vinegar.

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