An essential part of France’s regional production, French-origin duck legs are preserved in our kitchens.
Serve them with potatoes, boletus mushrooms or beans in a garlic and parsley sauce…
Before opening, put the box in a bain-marie for about 5 minutes in order to clear the legs from the fat. Finish degreasing and cook the skin side thighs over high heat for 5 minutes. Turn over and cook for a few minutes on the meat side over low heat.
This recipe is inspired by Basque tradition, combining the spiciness of the famous Espelette pepper with the colours and melt-in-the-mouth texture of sweet peppers and tomatoes.
Warm in a pan on a low heat. When the piperade is hot, form little wells and break an egg into each one. Cover and leave to cook for about 7 to 8 minutes until the egg white has solidified. Serve piping hot.
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