Toasts with duck confit

By Labeyrie

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Rate this recipe 3.8/5 (118 Votes)

1 Picture

Ingredients

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

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

Grate your vegetables or cut them into small strips.

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

Finally, add a drizzle of walnut oil and vinegar.