We start by preparing the pears. We peel and cut them into slices two or three millimeters thick, and the sauté in a frying pan with a glob of butter. As soon as they start to take color, add a tablespoon of brown sugar and lower the heat. We stir them until they are very tender and with a golden color.
Meanwhile, we leave the confit to room temperature on a frying pan, so that the fat in which they come comes off and we can use it to fry the potatoes. We help ourselves with the edge of a spoon to remove the rest of the duck fat and place the confit in an oven-safe dish.
While we peel the potatoes, we heat the duck fat and if we see that we are lacking, we add a little sunflower oil so that it does not add flavor. We fry the potatoes in the duck fat and drain them on absorbent kitchen paper. We turn on the oven according to the gratin function and put the confit at 220º in the second slot counting from the top, making sure that they are toasted but not burned. It will take about ten minutes to be ready.
Assemble the dish by placing on one side the fried potatoes in duck fat, on the other side some slices of caramelized pear and the duck confit in the center. To increase the shine, We water the confit with a tablespoon of the fat that they have released in the oven source.
Three easy and quick baked recipes, to eat well without messing up
With what to accompany the duck confit with fried potatoes in their fat and caramelized pears
Is Duck confit recipe with fried potatoes in their fat and caramelized pears It is a dish that we can serve as a single dish as it consists of a portion of meat, with two delicious garnishes and a great contrast of flavors. It is made so fast and it is so delicious, that I have prepared it for couples’ lunches, birthdays, Christmas dinners and similar occasions. I hope you like the idea.
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