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Recipe of duck confit with Pedro Ximenez sauce

Duck confit recipe With Pedro Ximénez

🕒 40m 👤 4

There are many reasons why you should encourage yourself to prepare this duck confit with Pedro Ximénez. First of all, because confit duck meat is a true delicacy with which you can indulge yourself. And also, because Pedro Ximénez gives a touch of exquisite flavor to the meat, as you already know. For these and many other reasons, for example the easy preparation of this dish, you shouldn’t miss another day to try this Pedro Ximénez duck confit. Heed the advice of Easyrecipe.top, You’re going to suck your fingers!

Accompany your duck confit with a good warm goat cheese salad, and you can boast of having prepared an authentic luxury menu, everyone at home will ask you to repeat!

If you have already decided, we are ready to go to the kitchen, will you join us?


  • 4 confit duck thighs
  • 2 glasses of Pedro Ximénez
  • 3 potatoes
  • 1 onion
  • Olive oil
  • Ground black pepper
  • Salt

Preparation of duck confit with Pedro Ximénez

  1. Preparing this duck confit with Pedro Ximénez is super simple, as you can see below. The first thing you should do is peel the potatoes, and wash them well until they do not contain any soil.
  2. Then you have to cut the potatoes into slices, giving them the typical shape of bakery potatoes. Next you have to peel the onion as well, and cut it into julienne. Put the oven to preheat to 200ºC.
  3. Pour a splash of olive oil into a frying pan, heat it over medium heat. Once the oil has reached a suitable temperature, add the onion.
  4. Add a pinch of salt, so that the onion releases its own juices and becomes better. Also add a little ground black pepper to your liking. Sauté the onion for about 10-15 minutes over medium heat.
  5. Place the potatoes on the baking sheet, with a base of greaseproof paper or aluminum. Throw the poached onion on top, and put the tray in the oven so that these ingredients are roasted for about 25 minutes.
  6. When there are 5 minutes to go, remove the tray from the oven and place the thighs on the potatoes and onion. They should only be slightly au gratin, since the confit meat is already cooked.
  7. While the thighs are gratin, pour the Pedro Ximénez into a saucepan, and bring it to a reduction until it becomes a caramel.
  8. You just have to separate the thighs with potatoes and onion, and add this sauce that you just prepared. We hope you liked this recipe, and above all, that you enjoy it a lot!

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